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CONTENTS 


5 Bread, Biscuits, Buns. .,..2. 00005 2 8 
Be Cakes, Cookies 5.0.2... iti ep ee 
a Be theese oo. oie eee 
i? Be Greckers 0. i.e ae eee 
or PRORSOUES 0/5. e's ws wate tome eee ee BA 
nie _ Doughnuts aid Cats one ely ge ay ee 


| Dressing for Poultry and Meats.... 62 


Dumplings 


SRS 56 Sida 66 
ca Fowl Rr ae ey 


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BEOSUHOS. Vos gn tase Ogee ee 
| Fritters Sp ole boas Dee eee 
ir. - ‘Meats ee Cr Ne 
Mipweeinedts oof... ace naire ace . 104 
Noodles, Nuts, ->...006s)50 se ee 
Omeiets, Pancakes: J. pue aun Cee 
PASEY ook oie ee ee 
oe Pies OL os ae Geena ea ie een 
Meee Ruddings) 2... ss cvies ss cy 
i Pudding Sauces ....:.:.+cereceesse 108 
SRAB DIES Ss nos. vie iweses Coes oe eee 
fa Salads Se aa eee) ae ee 
has Salad Dressings. .2. i...) east os 
SAUCES eis iy ia sy ees - 
Be wegetables oo. ean 
: Recipes and Directions for 
Bic th Biteléss Cooker. ...... 


_ Casserole Beans RecinG ae 


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-and valuable innovation in COOK BOOKS. 


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THE. NATIONAL HOME COOK BOOK ~— 
offers many new and novel ideas in Cook ~ 
Books. It provides not only recipes for every — 
day routine cookery; the household favorites — 
contributed by many of the best cooks and 
housekeepers of the land, but contains a sepa- — 
rate department for Fireless Cookery Recipes — 
and Casserole Baking Dish Recipes, with sug- — 
gestions on serving as well as cooking; a new 


THE SIZE is extremely convenient, the 
book when open taking up a very small amount _ : 
of space on the table. 


THE NATIONAL HOME COOK BOOK | 
is provided with BLANK PAGES, permitting 
one to copy or paste in the proper place the 
recipe of any particular kind of dish, as every 
housewife is interested in saving recipes ob- 
tained from friends and other sources. Your 


“recipes are always kept in compact book form — a 


instead of scattered about your kitchen, and a 
are readily located when you have occasion te. 
refer to them. 


- EVERY RECIPE herein has been tried and * 
tested by experienced cooks and He upae 8 
as a successful recipe. 


THE FIRELESS COOKER RECIPES are 
in daily use by more than one hundred thou- — 


sand housewives already using a F IRELESS 
COOKER. 


THE CASSEROLE BAKING RECIPES as 


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Bread, Biscuits, Buns, Etc. 


BROWN BREAD. 


“BAKED BROWN BREAD—One quart graham flour, 1% 
teaspoons soda, one teaspoon salt, one-half cup molasses, two 
cups sour milk, Mix thoroughly ‘and after putting into’ bak- 
ing pan let stand 20 minutes before putting in oven. Hasa 

“mutty flavor. Cra ee 
Two cups graham flour, one cup white flour, 1% cups 
Sugar, one pint sour milk, one level teaspoon soda, one-third 
ae salt; pour into -well greased pan. Bake in slow, 
poyen 40 minutes. . vial Lia 

STEAMED BROWN BREAD—One quart each of milk and 
Indian meal, one pint rye meal, one cup of molasses, two 
tablespoons soda; add a little {salt and steam four hours. 


GRANDMOTHER ’S BROWN BREAD—One cup graham 
flour, one-half cup corn meal, one cup sour milk, one-third 
cup molasses, one level teaspoonful soda, salt, a few raisins. 
Bake in deep tin slowly for 40 minutes. 


CORN BREAD. 


SWEET MILK CORNBREAD—One cup cornmeal, three- 
| quarters cup flour, one eup of milk; mix these together first; 
one egg (white to be beaten stiff and added last), small tea- 
spoon salt, two teaspoonfuls of baking powder, one-half cup 
of sugar, and one-half teacup wot melted lard or butter. 


SOUR MILK CORNBREAD—Two cups meal, one cup 

- flour, two cups sour milk, one cup sweet milk, one-half cup 

Sugar, one teaspoon soda and the last thing. add one egg. 
bala in greased cans or pail 1%, hours. 


+» One pint of meal, one a of rich buttermilk, one egg, 

one tablespoon of flour, one of sugar or molasses, one tea- 
spoon of soda and one of salt; put the meal to soak and swell 
“Gn the buttermilk for a couple of hours before baking. 
' Sometimes when I want it a bit extra good, I add one more 
‘tablespoon of flour and two of cream. You may-think the 
_ batter too thin, but it is not; bake in a block tin. 


EGGLEsS CORNBREAD—Three cups of cornmeal, one 

» teaspoon salt, a little soda in sweet milk (I take milk and 

eream together) and four tablespoons melted lard. I don’t 
Eaake it too thick. I have used this recipe for 27 years. 


Se Two quarts of sour atte ro buttermilk), one table- 
' spoon of salt, one-half cup of sugar (any kind will do), one 
teaspoon of soda, one-half cup meat fryings (melted), 1% 
cups of wheat flour. Cornmeal enough to make a soft bat- 
ter, bake in large oblong dripping pans to a golden brown. 
This makes two large breads. | 
VIRGINIA CORNBREAD—Scala one cupful of meal with 
three cupfuls of boiling water; add two well-beaten eggs, 
three cupfuls of buttermilk, one teaspoon of soda, and the 
game of salt. Lastly, add one tablespoonful of melted lard. 

Bake slowly in a yellow bowl or a pudding dish. 


ry 


white corn meal, to which add one cup of cooked fine hom- 
iny, or rice, if preferred, one cup of milk, two eggs well 
. beaten, one spoonful sugar and one spoonful of salt. Bake 
-in oven until thoroughly well done. Serve hot. 

' No. 2—Scald one cup white cornmeal, mix with enough 
wa er to form a thick batter, salt to taste and bake in a, 
slow. oven in Johnny cake style. Serve hot. 
HOE CAKE—Mix cornmeal with water or milk, adding 


CORN PONE (two kinds)—No. 1—Scald two cups of — 


; peer, to the thickness of a stiff batter, stir thoroughly, spread + 


on baking board and tip up before the fire. On southern 
lantations they are often baked on broad hoes they use, 
ence the name. 
» CORN CAKE—Three-quarters cup granulated cornmeal, 
414%, cups sifted flour, one-quarter cup sugar, one cup sweet — 
milk, 1% tablespoons melted butter, one well beaten ege, 
oné-half teaspoon salt, five level teaspoons baking powder; 
‘beat thoroughly, turn ‘into buttered pan, bake in hot oven; 


butter. 
~ JOHNNY .CAKE—One egg, one cup brown sugar, one-half 


‘cut in squares. tf a richer cake is wanted, add two spoons ‘eh 


cup lard, one teaspoon salt, four teaspoons baking powder, _ 
ne pint’ sweet milk, one pint whéat flour, enough Cones ay 


to thicken. 


2S of. time the food prepared is supposed to boil both over the 


which does not fill the kettle of the kooker, put the food in. 


which pour boiling water into kettle around the smaller ves- 


should eave contain potting water, 


_ DO NOT use the kooker until you have thoroughly read an 
understand the directions and explanations as to the length 


fire and ins the kooker. 


YOU MUST have the contents of the kettle or anything yo. 
desire to cook to a boiling point, or allowed to remain over th 


fire according to the instructions. 


'.-And in cooking or preparing any food you wish to coo 
in the Fireless Kooker,~always consult the recipes and ‘direc 
tions in. this book, which you will find under their proper 
headings. 


_ YOU MUST place the cover on the kettle of the kooker whil 
the food is boiling to obtain the best results, and know tha 
the cover is securely down when kettle is placed in the 


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ema which MUST be instantly Bites removing from He: fir 
TO OBTAIN best results with a small portion of any foo 


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smaller vessel, and place inside of the larger kettle, afte: 


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CHICAGO 


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soak (one cake of ye 
“ ter). Mix together one cup ey flour, )1 
ur; four tablespoons salt; mixin water enough t 
make a Soci paste. When potatoes are soft take out and 
‘mash, return water, bring to a boil, then add mixture; stir 
ill flour is thoroughly scalded, add. enough water to ma 
r quarts; when cool add yeast. Let mixture stand ti 
morning in warm place, stir occasionally. In the morning 
: e half of this, mixing it into big loaf, knead about 15 min- 
es, set to rise; when half as large ‘again form into four 
aves. Keep the rest of the yeast in a cool place. ike 
art of yeast and one of sweet milk make goa ay 
10 Temes used this rule like the bread. 


BREAD HELPS, 


it ‘YEAST—This bread yeast always keeps good: Oneal 
of a dry loaf of bread, moisten in water, put away in mason 
n with one yeast cake mixed into it. To lighten buck- 
heat cakes or to take the place of a cup of sour milk for 
gems. 
‘FOR RAISING BREAD—After many years at pread pak- 


& on the bread board, which was usually cold. I bought a 
“one, heated it before the fire and have never since chille 
e bread. Instead of using a pan, which quickly chills, 


i : 
an be heated very hot and placed under a erock or pan ° 
ough to assist slow bread in rising on a very cold day. 
SANDWICH LOAVES—When baking bread, if you wie’ 
small, round loaves for sandwiches, use unsoldered tin cans a 


“a 
Ke 
‘TO RAISE QUICK—When setting the sponge, put the je 
n in another pan of hot water and also do the same after 
ing, It will rise in half the time taken before. . | 
FOR SOFT CRUST—After stiffening bread, grease it ove 
op with melted lard when setting to rise. Do the sam 
again when you work out into loaves. Keeps bread from. 
rmine hard crust. when rising 
‘WHEN CUTTING WARM BREAD OR CAKE—Put knife 
blade in boiling water fora “short time: will cut much nice 
TO PREVENT SODA SPOTS IN BREAD—Dissolve soda 
na little cold water before mixing with ingredients. . 
- COOLING BREAD—When I take my bread out of th 


- KNEAD BREAD DOUGH from sides to the: ESS wit 
he whole hand, using strength and turning the dough con- 
stantly, I found out the longer it is kneaded the whiter and 
finer the bread. ig 
RICH BREAD—Use one-third Graham flour instead of all 
i This makes a very rich, satisfactory bread. 
WHEN BAKING BREAD, if you are careful ndt to all 
he pans to touch each other in the oven, the bread will rise 
hee and you will have a uniformly brown crust. teas : 


BISCUIT 


up sweet milk, two teaspoons baking pec i one touepen 
S Mix the flour and baking powder, then butte 
and milk, roll on board till the frothy feeling is. out of them 
‘en cut in shapes about 1% inch in thickness. Put a littl 

ece of butter on top of each one, let stand one- ae hou 


“BAKING POWDER BISCUIT—Recipe for about ona-aad 
zen biscuits: One pint flour, one even teaspoonful sal 
wwo well-filled teaspoons baking powder, mix. 
tablespoons lard or pork drippings.. Mi 
‘to make a stiff dough. Roll out about one inch tae cut 
and bake in greased pans in a pretty hot oven. — 


oat “KNEADED BISCUIT—Two and one-half cups of flou 
two and one-half teaspoons baking powder, one- -half tea Sp 
spoon salt; mix well together; one-fourth cup butter worke 
‘in: with tips of fingers and one scant cup milk added grad 
wally, mixing with knife until stiff enough to knead. Knea 
ive minutes, cut in squares one-half inch ‘thick. Bake 5 
Minutes in quick oven 
-. MOTHER’S SODA BISCUIT—Take one quart of flour, 
aspoons Royal baking powder, enough soda that will hol 
on 10-cent piece. small. tablespoon lard or fryings, one-hal 
teaspoon salt.’ Work all together smoothly with hands, pu i 
ently, c sifter three ee moisten with sweet milk, roll - 


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Poot will have it ea Foi the tins the etnies you" have 1 
ernc . I knead tae 


igmailea as the family gather around the table as in 
ae days when I worked it on the kneading board. Place” 
our tins containing the loaves, which, by the way, should 
e just a trifle over half full, in a warm place covered with 
ghtweight covering, and when raised to top of tins place 
oven and bake three-quarters of an hour. With bread- 
aking as with other well-meaning efforts of life, do not ~ 
€ satisfied, neither be discouraged. The beginner may bake 
ree or four batches before attaining to her ideal loaf, but 
pea pays, and it’s the easiest made bread. 


MUSH BREAD. 


a MUSH BREAD—This is one of the daintiest of all the 
Syuick breads. Put one pint of milk in a double boiler; when~ 
hot stir in slowly two-thirds of a cupful of granulated corn- 
eal, either white or yellow. Stir until the mixture begins 
0 thicken; it must not be stiff, but a little more than — 
‘ Take from the fire, drop in, beating all the while, 
le yolks of four eggs; then stir in the well- beaten Wbtteee 
rn the mixture into a baking dish and bake in a quick 
OM ae for about 30 minutes. 


4 
if OATMEAL BREAD. 


Boe’ one ‘quart boiling water over two cups oatmeal, ada 
\e-half cup molasses and two tablespoons shortening. When * 
001 stir in one-half yeast cake, two quarts flour and twos 
tablespoons salt. Mix well and let it rise until morning. ee 
Then pour into pans, let it rise until light and bake one *, 

This makes two loaves. Bh 


has been soaked in warm water; when thoroughly dissolved 

ir i . Let stand over night; stir 
thoroughly next morning and dip in tins, This makes two 
loaves of bread, 


- VIRGINIA BATTER BREAD—Two eggs, one teaspoonful | 
of salt, one quart of sour milk, three-fourths of a teaspoon- — 
ful of ‘soda, one pint of cornmeal, Beat the eggs, stir the « 
soda in the milk till it foams, sift the salt with the meal, © 
ir the meal into the milk, adding the eggs. Beat hard for x“ 
minutes, pour into a greased china baking dish, and) 

-¢ in a moderately hot oven till brown. ‘. 


WHITE BREAD—Bread is the one thing for which 1 am 
ous among my acquaintances. My mother and grand= — 
mother before me held the premium on their bread and I use 

the old-fashioned method. Pes 


The evening before you wish to bake, boil three potatoes. 
When done mash well and add water in which they were 
boiled with enough clear water to make two-thirds of a 
‘gallon. When this cools add one teaspoon salt, three table- 
‘spoons sugar, with one cake yeast foam well dissolved. In 
the morning set aside one pint of solution, which add next — 
me you bake instead of one cake of yeast foam. Strain 
t of liquid and add flour until you have a nice sponge, 
L an hour or two, when the sponge has become very light, 
wrinkle with one large tablespoon salt, mix flour into i 
intil it. will knead without sticking to board. When sure 
nixture is well kneaded, put in greased pan until it doubles 
ts bulk, when it is to be gently molded into loaves. When 
they’ double in size they are ready for oven. 
_ Have always made bread a special study and believe the 
usual housekeeper ruins her bread in the oven. Allow bread 


etry saving a pint of yeast; it will give you delicious 
read if. you bake once or twice a week, and is less beings 


LIGHTNING BREAD—The yeast: Stir well tomeunen on 

blespoon salt, two tablespoons sugar, three tablespoon 

; one pint boiling water; to this add seven medium- 

potatoes (boiled and mashed fine), one pint of the hot 

in which they were boiled, and three pints cold water; 

tir in 2% yeast cakes previously dissolved in a little 

water, cover with a cloth and keep warm 10 hou ; 
put in a {LR Ger cool place to use as needed. 7. 


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“oven, covering 
“auch. Makes one large loaf. 


STEAMED GRAHAM LOAF, which my family calls very 
mice, is made of one-half cup sugar, two teaspoons salt, one | 
yeaspoon soda, one tablespoon melted butter, two teacups of — 
_youttermilk, four teacups of graham flour, Steam two hours — 
“a@nd bake 15 minutes. This has been a favorite recipeinmy 
family for years. er: ois ed an 


BG, GINGERBREAD. ieee 
- Three-quarters cup molasses, one-half cup sugar, one 
ese, one cup warm water, one teaspoon soda dissolved in 
water, two cups flour, one teaspoon baking powder, one-half — 
teaspoon Salt, one teaspoon cinnamon, one teaspoon ginger, — 
ift dry ingredients together; lump of lard size of egg. Mix 
in order given, pouring melted lard in last. + anne 
SOUR MILK GINGERBREAD—One-half cup sugar, oné= 
half cup butter or lard, one egg, one-half cup sour milk, 4 
Pere bale teaspoon soda, two cups flour, one teaspoon ginger, — 
Pinch of salt, one-half teaspoon cinnamon. ; & ee 
' SOFT GINGERBREAD—One cup molasses, one-half cup 


§ugar, one-half cup hot water with a teaspoon of soda dissolved — 
in it, a teaspoon of ginger and one of cinnamon; stir in flour an 
oO make a soft batter and bake in dripping pan. cakes ic 


SPONGE GINGERBREAD—Take one cup sugar, one cup 
sour milk, one small teaspoon soda, one cup molasses, four 
eggs (the whites and yolks beaten separately), one cup but- 
ster, one tablespoon ginger, one cup raisins, four cups flour, — 
in place of sour milk and soda you may use sweet milk and — 
‘baking powder. 5; ei 


make a very stiff batter; also add the lightening previously 
_ prepared. Stir well and place in a warm position (I put the 
ea in a two-quart basin containing warm water and let 


he Indian meal from the other ingredients, thus preventing its — 
alling to the bottom of the dish. Now pour this into the breade | 


Puy, 


16 BREAD, BISCUITS, BUNS - — 
- - RAISED BISCUIT—Take same quantities as for one loaf, 


a 


knead 10 minutes, add tablespoonful lard, make into balls, 


“let rise and bake. These require about one hour to make 


and bake. 


SUGAR BISCUIT—Cream one tablespoon lard, one cupful 


Sugar and two beaten eggs. Add one cupful milk and beat 
to a cream. Sift two large teaspoons baking powder and a 


pinch of salt with three cups of flour. ‘Mix into smooth bat- — 


ter, fill muffin rings half full and bake a delicate brown. 
Serve hot with butter or maple syrup. These are fine for 
lunch or tea. Makes 16 biscuits. Ms 


SWEET POTATO BISCUIT—Boil .four medium-sized 
sweet potatoes. When done drain, peel, mash fine, with one 
tablespoon butter; add two cups sweet milk, one well-beaten 
egg. Rub through sieve one teaspoon salt, one tablespoon 
sugar, two rounding teaspoons baking powder, and two cups 
flour. Add to potato mixture and mold into rather stiff 
dough. Roll out and cut with small biscuit cutter. Bake in 
hot oven. Excellent with maple syrup. 


SWEET POTATO BISCUIT—Two cupfuls of flour, one 
-cupful of boiled and mashed sweet potatoes, one teaspoonful 
of sugar, one teaspoonful of salt, one tablespoonful of but- 
ter, one-fourth of a teaspoonful of soda and enough butter- 
milk to make a soft dough. Roll and cut with a biscuit cut- 
‘ter and bake in a quick oven. 


WOCHTEL (Crock Yeast Biscuits)—-Wnhen one is baking 


‘bread and ready to put it in loaves, take about as much. 


dough as you would use for a small loaf, then take one 
heaping tablespoon of both lard and butter, one-fourth cup 


sugar and one saltspoon cinnamon. Knead this until thor-— 


oughly mixed. Roll till a iong loaf is formed and then cut 
into pieces as you would for biscuits. Then roll again be- 
tween palms of hands and dip in melted butter or lard... But- 
ter a half-gallon crock, put in the balls (do not be afraid 
to lay one on top of another), and let them rise about one- 
half hour or more. Bake fn a moderate oven a half-hour, or 
until brown. If liked, after separated, toast in the oven 
“until crisp. This recipe makes about a dozen biscuits, These 
are very delicious when served with tea or coffee. 


BISCUIT HELPS. 


TO MAKE LIGHT BISCUIT—When using sour cream or 
milk in baking, use the usual amount of soda in the milk; 


and stir one teaspoonful of cream tartar in the flour and see ~ 


how light your biscuit, etc., will be. 


LEFT-OVER BISCUITS can be made real nice and fresh 
by sprinkling or dipping in water; then place in baking pan 
in hot oven and let remain for a few minutes, and they are 
as palatable as when first baked. % 

TO MAKE BAKING POWDER—Two ounces tartaric acid, 
pounded in a mortar, 40 ounces bicarbonate of soda, one- 
haif pound corn starch. Stir all ingredients together, put 

-through a fine sieve, such as a flour sifter. Put in box and 


you will have just as good and a great deal cheaper article. 


than you buy. 
BUNS, 


BUNS—One pint of bread sponge, one-half cup sugar, 
one-third cup of lard or butter, white of one egg beaten 
“very light and added last. Then mix into,a loaf about the 
~Same as bread and let rise; when light roll-out and cut with 
-@ biscuit cutter and place an inch apart:on buttered tins. 
“Let rise to twice their height and bake 20 minutes. This 
makes about one dozen. In doubling the récipe a whole eggs 
will give as good results as the whites of two. 


EXCELLENT BUNS—Two cups of milk.scalded, and cool- 


ed; add one teaspoon salt, one tablespoon sugar, and flour to” © 
make a stiff batter. Add one-half cup of yeast to batter. = 
3&€t rise over night; in morning add one-half cup sugar, one- 
--alf cup butter (melted) and flour enough to make it stiff _ 
enough to knead> Let rise again until light, shape into — 
qmall biscuit and rise again. Bake in hot oven till brown. 


£ HOT CROSS BUNS—Put three cups sifted flour into a bow 
= t 


rise again in a warm place; when light and just before plac- 
ing in the oven, with a sharp knife, cut a cross on the’top of 
each bun. Brush the top with melted butter, and -sprinkle 


with sugar and cinnamon mixed together. Bake in a hot oven 


“about 15 to 30 minutes. This should make about twodozen. 


RAISED HOT CROSS BUNS—Into four pounds of for ety 
@ half pound of lard and butter mixed, half a poun 
sugar, one tablespoon salt, then half a grated nutmeg, we 


1 ae 
ub into it two tablespoons butter, one-half cup granulated ey, 
--ugar, one-fourth teaspoon salt, add one cup lukewarm milk, | 
in which has been dissolved a compressed yeast .cake; set 
» aside to rise, and when twice its original bulk, place on a ~ 
. well-floured board, roll out and shape into round biscuits 
“with the hands. Place in pans so they do not touch and let ~~ 


‘the morning the oun must be kneaded down, turned ont 
on a molding board and divided in portions weighing apeged 
_ three ounces each. o 


‘Mold oblong in shape three inches wide and six ihoneem ; 
long; put in a greased dripping pan, let rise half an hour 
or longer, cut a cross on the surface and bake in a moderate — 
oven. When nearly done brush over with a sirup of boiled 
sugar and water. 


If directions are followed closely, delicious buns will re 
“ward any one for the trouble. 
SPANISH BUNS—Two and one-half cups brown sugar, 
one-half cup butter, yolks of four eggs, whites two esses, 
one cup sour milk, one teaspoon soda, 2% cups on one tea- 
spoon each cinnamon and nutmeg. 


GEMS 


Sot CORN MBAL GEMS—Sift together one pint of meal, t }. 

same of flour, and two teaspoonful baking powder; make 
into batter with pint of sweet milk. .Bake in gem pans in 
quick oven. 


~ CORN MEAL OR GRAHAM GEMS WITHOUT EGGS 
- Melt scant one-half cup lard, add one-half cup sugar, a gen 
-erous pinch of salt, stir in some meal, then beat into a big 
~ cup of sweet milk (be sure not to get a small cup), then ad 
mf two tablespoons (heaping) white flour mixed with one large — 
- teaspoon baking powder, one-half teaspoon soda, and enough 
_ (either corn meal or graham), flour to make a batter that © 
- drops off the spoon. Bake in gem pans (or baking pan), i1 
- @ VERY hot oven. Warm bread like this is often speu 
_the baking. ws 


- GRAHAM GEMS OR LOAF—Two cups graham flours 

- cup white flour, one cup sour milk, three-fourths cup Orleans 
molasses, pinch salt, one egg (added last). Bake in ge 
pans 15 minutes in hot oven. Serve hot for supper. yy 


GRAHAM GEMS—Three cups of sour milk, one teaspoo 
of soda, one teaspoon of salt, one tablespoon brown sugar, 
~ one tablespoon melted lard, one beaten egg. Use enoug 
_ graham flour to make a sood batter. Bake in a hot ove 
- have gem pans very hot before filling. ah 
: STRAWBERRY GEMS—Bake the crust in gem pans. *F 
. filling make a custard of milk, cornstarch, eggs and ius 
~ When almost cold stir in sweetened strawberries, ag 
gems and set away till cold. : 


MUFFINS 


es ONE EGG MUFFINS—Two cups flour, one-half tecagten 4 
salt, two teaspoons baking powder, two tablespoons suga 
one egg, two tablespoons melted butter, 1% cups sweet mil 
Mix and sift dry ingredients together; separate egg, beat yo 
until creamy; beat white to a stiff froth. Stir yolk, milk an 
butter into dry ingredients; last, fold in beaten vill make: i 
ee | in gem pans about 20 minutes. This will 
mu 
se LARCHMONT MUFFINS—Two eges, 1% cups flour, oe 
teaspoons baking powder, one tablespoon sugar, one tabl 
- spoon melted butter, pinch of salt. Sift the flour, salt a: 
_ baking powder well together. Add the sugar, yolks of egg 
_ butter and milk, and lastly the stiffly beaten whites of ees 
Bake in a greased pan in the oven. Ks 
ROLLED OATS MUFFINS—Cream butter size of an. ee 

add one cup brown sugar, two well-beaten eggs, one 
sour milk. Mix together two cups rolled oats, one cup pas 
flour, two heaping teaspoons baking powder, then stir in 
mixture. Add one-half teaspoon soda, pinch salt and sti 
well. Put in muffin tins, bake in quick oven about 2 
minutes. More sugar may be used if desired. 


ROLLS AND RUSKS 


; “BVERYDAY ROLLS—Take piece of dough on bakings 
as large as a small loaf, when molded out the last ti 
spread out a little, add one egg, two tablespoons sugar, thi 
fourths sup lard, a little flour and a small teaspoon sod: 
the least sour; mix well, let rise, mold into rolls or buns, 
to rise again. They will be ready for oven in 20 mi 

POTATO RUSKS—In the evening one cup of new 
mashed potatoes, one of sugar, one of fresh yeast, 
rarm over ane eae a CRD of aaa! three or 


“ff t ‘flour to eyed: "EhbEQHeHiee: ra 1@ 
mean. Make a mixture of sugar and butter, spread over the 
i) of cakes, bake. Some prefer spreading with ae 


Cakes, Cookies, Etc. 


- ALMOND CAKE—Two pints flour, one pinch salt, seven 
ounces thoroughly powdered almonds, one-quarter pound | 
hitter, four eggs, five ounces sugar. Mix all well ba he a! 
and bake in moderate oven. 


‘ ALMOND CAKES—One-quarter pound sweet nhedaen 
bitter almonds, one-quarter pound loaf sugar, . 
spoonful of cream, white of two eggs, puff taste. Blanch ee 
pound the sweet and bitter almonds with a tablespoonful of 
‘water, then add the sugar, cream and white of eggs. Mix as 
quickly as possible. Put in very small patty pans lined with | 
puff paste. Bake in warm oven 20 minutes. : 
ANGEL FOOD—Whites of nine large or 10 small eges, 
pinch of salt added to the eggs, 14%, cups granulated sugar, 
one-half teaspoon cream of tartar, one cup flour, one tea- 


spoon vanilla. 


: Add the flour and stir as little as possible. ‘Sitt 
flour five times. Have a pan with little legs on top of pa 
So you can turn the cake upside down and let it cool, Do 
grease the pan. 

ANGEL FOOD—One and one-half cups of enue 
sugar (measured after sifting), one cup of pastry flour, on 
-teaspoonful cream of tartar. Sift flour and cream. of tarta 


until they are dry. Pour over one teaspoon vanilla, fold 
the mixture of flour and sugar. Place in a moderate overs 
- quickly as possible and bake about one hour. The 
should have a chimney and little legs on top, so that ‘whe 
turned over a current of air can pass under it. Do r 
- grease the pan. Never try to take cake out, but stand up 
. side down until it drops of itself. 


ANISE CAKES—One pound granulated sugar pa: 
eggs (whole) stirred together for half hour. Add four drops : 


even teaspoon soda after having poured over it thre 


a tablespoon boiling water. When soda is dissolved add re 


“peat 10 minutes. Stir in as much sifted flour as you ¢ 
_~- Flour board, put dough out on it and knead in flour un 

' dough is stiff so as to take the print of the anise mold. Wh 
stiff enough roll out dough a little thicker than used ; 
pies, flour slightly so as to preyent molds from sticki 
- Press mold on hard, so as to give good print, cut cakes apar 
---and lay on trays to dry for two or three days. “When 
~ enough, bake for a few minutes in a moderate oven. 


: APPLE CAKE—Slice good cooking apples on “pie p 
_ that have previously been greased with butter. Then mak 
dough by the following recipe: One cup of sugar, butter Ri 
 gize of an egg, one egg, one cup of sweet milk, flour enou 
to make a stiff batter. Drop the batter over the apples 
bake 30 minutes in hot oven. Serve with sugar and cre 


 APFEL KUCHEN—Mix a good tablespoon of butter i1 
'two cups of flour, in which you have sifted two teaspoons 
baking powder (also two tablespoons of sugar) and a 
- spoonful of salt. Beat well one egg and fill up the cup - 
milk. Grease a large shallow pan and spread the d 


‘ready and press them into the dough in close, even ro 
Sprinkle well with sugar and° cinnamon and bake in 
moderate oven half an hour. This is excellent for the tt! 
folks and good hot or cold. 
APPLE SAUCE CAKE—One cup sugar, one cup unswe 
ened apple sauce, half cup butter, one teaspoon soda, 0 
tablespoon warm water, one teaspoon cinnamon, ene 
‘shopped seeded raisins. Stir well together, add two_ 
sae flour, bake 45 minutes. This cake requires no m 


minutes. 
-tfectionery sugar for the frosting. 

- BREAD CAKE FOR CHILDREN—Set small pate 
bread, add one or two eggs, salt, sugar, one tablespoo! 
ter, same lard, one-half cup seeded raisins, same cur 
aust, Sided with pouM Ast rise saeter bake, in . e:. 


MEMORANDA 21 : 


BREAD SPONGE CAKE—Two cups of bread spong' 

cups of brown sugar, one cup of butter, two well beat 1 
eggs, 114 cups of flour, two teaspoons of soda, one teaspo mn 
of cinnamon, one teaspoon of cloves, one pound of raisins © 
chobped fine, 1% cups of which to be used for filling between The 

e layers. 

BREAKFAST CAKE—One- half cup cornmeal, one > cone a 
flour, one-half cup sugar, one cup sour milk, thi'ee table-— 
_ Spoons sour cream, one teaspoon soda, one- -fourth teaspoo 
- galt; bake quick. a 

BROWN STONE FRONT CAKE—Two squares of bitter ‘ 
chocolate, one egg well beaten, one-half cup of sweet milk; 
cook together until thick. Cool the mixture, and add to one 
cup of sugar, one-half cup of sweet milk in which is di 
eh one rounding teaspon of soda, pinch of salt, 1% cups x 

BROWN SUGAR CAKE—Two cups brown sugar, one-half 
cup shortening (butter and lard), one cup sour milk, a pinch 
soda, two spoonfuls baking powder, yolks of two eggs, four 
cups pastry flour. 
- “BURNT SUGAR CAKH—Three eggs, two ‘cups sugar (on 
half cup burnt), and dissolved in one cup cold water), 3% 
cups flour, two teaspoons baking powder, one cup butter; 
bake in layers and use frosting. This cake stays moist so 
much longer than the usual three-egg cake does. To burn 
sugar take any small pan; put sugar in and, turning gas 
“low, let it brown, then melt. It will become quite hard 
when browned nicely and I usually burn it the evening be- 
fore or early in the morning, putting water on as soon 
taken from stove to dissolve it. It has a fine flavor. ri 


a BANANA CAKE—Cream together one cup sugar, butte 
_ the size of an egg. One-half cup milk, one egg and white « 
another, two teaspoons baking powder, i 

- flour, then enough more flour to make a soft batter. 

- stir dough too much. Bake in two layers. 

. Three-fourths cup sugar, yolk of one egg, 


: slice bananas on top and between layers, 
Slices closely together. Flavor both with vanilla. 
“ BAPTIST CAKE—Beat one-half cup butter to a crea: 
add gradually 11% cups sugar, the yolks of two eggs and on 
cup water. Add two cups flour and beat all for five minute 
ae three teaspoons caramel, one teaspoon vanilla and on 


' of caramel sirup. Spread between layers. 


_ CARAMEL SIRUP—Put one-half cup granulated sugar rt 
an iron or granite sauce pan. Stir continually over the fire 
until the sugar softens, then melts and finally becomes liquid 
and throws -off an intense smoke. It must burn. Have 
ready one-half cup boiling water. Remove the sauce pan 
. from the fire, add the water, stir rapidly and allow to boil 
until you have a molasses-like sirup. Bottle and put awa aoe: 
for use. This is enough for three cakes. ~ he ¢ 
CARAMEL CAKE—Two eggs, two cups sugar, one cup sweet 
milk, one-half cup shortening, three cups flour, two .teaspoons 
baking powder. Icing: One and one-half cups. brown | and 
. white sugar mixed, one-half cup sweet cream, butter size 0 
eee boil together, till thick, spread between layers and ovel 
Cake. 
ei CITRON CAKE—One cup butter, two cups nowdere 
sugar, rub to cream, four eggs, one cup milk, three cups 
- flour, one-half cup corn-starch, two teaspoons baking pow- 
der, lemon flavor; cut fine one-fourth pound citron, dredge ~ 
well with flour, mix with dough. This gives two loaves. © oo 
_ Bake about 45 minutes in moderate oven. eo 
CHECKERBOARD CAKE—Two cupfuls of sugar, one = 
cupful of sweet milk, one-half cupful of butter or lard, 3: 
cupfuls of flour with ‘which has been sifted 21% teaspoons | 
baking powder, and three eggs. Beat until the batter is” 4 
smooth, divide the batter into two parts and stir into one 
part two tablespoonfuls of melted chocolate, mix the t 
parts lightly or bake separately in four layers or rings... 
CHEESE CAKE— (German)—I never had very Rood: su 
cess at making cheese cake, so I asked a German friend , wh 
makes it fine, for her recipe. She says: > 
“JT cannot tell you so well. You come to my house 
atch me when I make some.” f 
So i BS did ey this is how she does it: 


er a) i ae te, ee en eS - =i, | <7 St 


24 ‘CAKES, COOKIES ; as 
ok or the foundation of the cake she dissolves halt ¢ a cake 


» of yeast in a cupful of tepid milk and mixes it with two 
rather heaping cupfuls of flour. Then she adds two eggs, a f 
: 
: 


- gsaltspoonful of salt, two tablespoonfuls of butter and a tea- 
spoonful of sugar. This mixture she works into a soft paste 
and sets it in a warm place to rise double its original height. ~~ 
Then she rolls the dough into one-fourth of an inch sheets, — 
covers pie plates with them and sets them to risef again. 
Meanwhile she makes a mixture of a pound jar of fresh ~ 
cream cheese, a cupful and a half of thick cream—sweet or 
sour—three- -quarters of a cupful of sugar, three eggs, a little ~~ 
- yellow lemon peel, grated, and two tablespoonfuls of lemon ~— 
- juice. A little orange water, rose water or vanilla or lemon  ~ 
’ extract is used for flavoring. The mixture is turned onto the ~ 
~-paste-covered plates and the cakes are baked in a medium ~~ 
~ hot oven. Half a cupful of currants may be added if they — 
are wanted. 


oe COCOA CAKE—One cup sugar, two eggs (save one white 

~~ for frosting), two tablespoons shortening, one of butter and 
one of lard, one-half cup cocoa dissolved in one-half cup 
boiling water, 2% cups flour, one-half teaspoon soda in one- - 

' half cup sour milk, two teaspoons baking powder (stirred in 
flour), salt and flavor with vanilla. Bake in two layers. ~ = 


COMBINATION CAKE—Mix ingredients as for white ~ 
layer cake, using two eggs (for a large cake), adding whites ~— 
last (well beaten). For filling and icing use confectionery ~~ 
- sugar, cocoa and enough boiling water to soften. Spread ~ 
this upon one-half of bottom layer. Now use confectionery ~ 
sugar and boiling water to make filling and icing, seasoning — 
to suit taste and spread on other half of bottom layer. ~— 
Repeat process for top layer and you have a white cake and ~ 

a chocolate cake in one. 

COLD WATER CAKHE—One and one-half cups sugar, : 
one-half cup of butter, 2% cups flour, two eggs, one cup 
of water, two teaspoonfuls baking ._powder. -Flavor with 
vanilla or lemon “a 

COLONIAL HATS—For Washington’s Birthday—These ~ 

‘will please the younger members of the family, and could ~ 
also be used at a function given for older people. é z 

Take a cup of seeded raisins, chop fine; piece of lemon ~ 

and grated rind of same, one egg, one cup sugar, pinch salt, ~ 
if liked, a piece of citron, size of half a dollar. Mix well by — 
beating thoroughly together. 2 

Put a tablespoon of this mixture on rounds of light pie — 
paste from six to seven inches in diameter and very thinly | 
rolled. Fold together in three directions, so they will re= ~ 
semble the three-cornered colonial hat. . . 

Leave no opening in the dough, but press edges firmly he 
together so that not a drop of contents can escape. 

Arrange in baking pan, brush over with milk in whicha — 
little sugar is dissolved, bake 15 to 20 minutes. - ae 


*~ CRUMB CAKE—Four and a half cups flour, one cup lard, ~ 
one tablespoon cinnamon, one tablespoon allspice, one nut- ~ 
meg (grated), one pound dark brown sugar, one cup A sugar. © 
Crumb all this together like pie dough, with the hands, then ~ 
take out a bowlful for top of cake. Add one pint sour milk, 
one tablespoon soda, one box of raisins (or raisins and cur- 
rants mixed). Bake 40 mnutes. Be careful not to burn. 
Will fill a pan 10x18 inches and is two inches deep. ~ 

CUSTARD. CAKE—One full cup sugar, three eggs, two 
tablespoons milk or water, one full cup flour, one teaspoon — 
baking powder. This makes three large layers. For custard 
filling between layers, one cup milk, one tablespoon corn- 
starch, one-half cup sugar (scant), butter size of walnut, 
flavor to taste. 


CRUMMEL TORTE—Yolks of six eggs well beaten, one- 

half cup sygar, beat for 15 minutes. Salt. Add one-half | 
~ pound dates, one-half pound walnuts, three tablespoons 

grated wheat bread, one teaspoon baking powder. Add the 
- beaten whites of the eggs. Bake.in two layers. When cool — 
. break in small pieces. Cover with whipped cream. 
DATE CAKHE—One large cup sugar, butter size of egg, © 
- one cup sour milk, teaspoon soda, pinch salt, spices to taste, 
- two cups of flour, one pound dates, stoned, and flour; bake 
- one hour in slow oven. This is fine. <n 
a a i ae 
Be I am sending my mother’s recipe for ‘“devil’s food.’ ” Tt is 
* by far the best I have used: One-half cup cocoa or grated 
‘chocolate; one-half cup sweet milk, two-thirds cup light 
brown sugar, yolk of one egg. Beat all together and cook © 
until it thickens, stirring to keep from burning. When cool © 
add to it one cup light brown sugar, one-half cup butter, — 
» one-half cup sweet milk, 1% cups flour, two eggs, one scant 
_ teaspoon soda, dissolve in a little hot water. Bake in layers | 
- or loaf, but have a very slow fire, and if there is danger of ~ 
oh burning on bottom, put a dish-of cold water on the pottom — 
“of the oven, under the cake. If you use care you will find — 
_ this very finé and not hard to make. I sometimes put gine Py 
ey Barosting between layers and on top. a 


ee As 


i at 
of 
‘EL, 


BAW, aah oy 


— 


PENS eee 


sl 


ee 


Se eee 


It has been tried and not found wanting in any 
particular. No molasses is used in it: One cupful sugar 
(coffee A is best), one-half cupful butter, cream together 
butter and sugar; one cupful sour milk or buttermilk, two 
‘ whites and yolks beaten separately; two teaspoonfuls A 
cinnamon, one cupful currants, one cupful raisins, one-half 
candied lemon peel, three cupfuls flour, one teaspoonful soda 

nd one-half teaspoonful cream of’tartar sifted in the flour. — 
Hither chop fine or grind the currants, raisins and lemon ~ 
peel, then dredge in flour. Add beaten whites of eggs last. 
hope this recipe will be of value to some of the house= a 
‘ives who find it hard to obtain good molasses. ® “i 
ECONOMY FRUIT CAKE—This recipe is a very good one 
and is especially valuable when butter and:eggs are high, ~ 
since it requires neither. Four cups flour, two cups sugar, a 
three-quarters cup lard, 14% cups sour milk, one pound ~ 
aisins, one tablespoon cinnamon, one tablespoon cloves, one © 
teaspoon spice, 14% teaspoons ‘soda, one teaspoon baking | 
powder, one whole nutmeg (grated). 


EGGLESS CAKE—Three-fourths cup sugar, thrao-faau hk a 
p shortening, one-half cup sweet milk, one cup sifted flour, 
inch salt, three tablespoons corn starch. One and one-half — % 


one nice loaf or two layers.. Hope the sisters that tried myio8 
one egg cake recipe and my eggless plum pudding sonne at 


. EGGLESS AND BUTTERLESS CAKE—One cupful sugar, fe. 
“one cupful sour milk, one cupful raisins, one tablespoonful Bs. 
lard, two tablespoonfuls cocoa, one teaspoonful soda, three=- 
fourths teaspoonful cinnamon, one-fourth teaspoonful nut- ~— 
meg, one-fourth teaspoonful cloves, 1% cupfuls flour. Cream 
Dissolve soda in sour milk. Mix all weil NEN 
together and bake in a quick oven 15 minutes. i 


_ EGGLESS FRUIT CAKE—One cup sugar, one cup Of at 
butter, one cup of sour milk, one teaspoonful of cinnamon, — 
one- -half teaspoonful of cloves, one-half teaspoonful of nut- 
meg, one teaspoonful of soda, two cups of flour, one cup of 

isins floured and added last. Beat sugar and butter to a i 


EGGLESS SPICE CAKE—One cup sugar, two tablespoons . 

utter, one teaspoon cinnamon, one-fourth teaspoon each of é 
cloves and nutmeg, one cup sour milk, one teaspoon soda, 
two cups flour and one-half cup chopped raisins. ; 


: il it strings; then beat with eggs. 


_ FEATHER LAYER CAKE—Three eggs beaten peparaia 
ly, two cups sugar and one-half cup butter, creamed; one cup — 
rich milk, three cups flour, two teaspoonsful baking powder, — 
flavor to suit. Add beaten whites of eggs last. This makes 
our layers. i. 
FIG CAKE—One cup of granulated sugar, one-half cup — 
utter; beaten into a cream; two eggs, one- half cup milk, one | 
cup chopped figs, one spoon vanilla, two cups flour, 1% tea-— 
poons baking powder mixed with the flour. Mix all to- 
aa then mix beaten whites two eggs. Bake Oe hour in 
oa 
FORTUNE CAKES FOR NEW YEAR—Hach of ‘these lit- ah 


ne of the following, all of which may be obtained in either > 
erling or plated silver for a trifling sum each: ring, thim- 
le, heart, dime, horseshoe, etc. Each should be wrapped in 
arafiin paper and floured before being dropped into the — 
ough ay pressed into the center of each cake just before it 


e cakes themselves are made by creaming together ~ 
f/ a cupful of butter with a cupful of powdered. sugar, 
ding the well-beaten yolks of eight eggs, a half cupful of — 
ik and six ounces of flour with which has been sifted one 


CAKES, COOKIES 


_ cloves, cinnamon and nutmeg. 


aa FRUIT CAKE—One pound powdered sugar, one pound - 


5 ‘flour, two-thirds cup butter, six eggs, one-half pound rais- 
‘ins (seeded, chopped, then dredged), one-half pound currants 
(washed, picked over and dredged), one-fourth pound citron 
cut in to slips, one teaspoon nutmeg, one teaspoon cinnamon, 
one glass brandy. Cream butter and sugar, add beaten 
“yolks, spice and whipped whites alternately with flour; fruit 
and brandy last. 


FRUIT CAKE—Ten eggs, one pound butter, one pound 
Sugar, one pound flour, one pound walnuts (leave whole), 


one-half pound dates (remove the seeds), one-half pound 
erystallized cherries, one-half pound almonds (blanched), 
one-half pound citron, orange and lemon (cut fine), one tea- 
Spoon cinnamon, one teaspoon cloves, one teaspoon allspice, 
One teaspoon soda dissolved in a little milk, one nutmeg 
(grated), two glasses of port wine poured over the citron 
*and peel, Let stand over night. 

This will make two good-sized cakes or one large one, 


é 


* Be careful not to burn. Bake two hours. 


FRUIT AND SPONGE CAKES—Do not let any tempting 
for molasses. I am an old housekeeper and in my youthful 


fruit cake that did not’ call for molasses. No one ever 
thought of making sponge cake in the old days unless a 
'fresh lemon could be secured for flavoring. The old recipe 
“for sponge cake is: One pound of sugar, one-half pound of 
‘flour, 10 eggs, the grated rind of one large or two small 


-add half the sugar to them, the other half stir.in yolks. 
“Then stir yolks and sugar into whites and sugar. Cut in 


“flour slowly. Do not beat hard at any time or it will-be. 


‘leathery. 

~ GINGER CAKE—One-half cup lard, one-half cup boiling 
water, one cup molasses, one cup brown sugar, one teaspoon 
soda, one teaspoon ginger, 214 cups flour before sifting. This 
ooks too thin, but you will find it soft and nice, if not 
baked too fast. It might be well to test a little, however, 
before baking all, as cups vary in size. Never jar the stove 
when baking anything containing soda. 


-. GINGER CAKES (Drop)—One cup of sugar, one cup mo- 
lasses, one cup of lard, three eggs, one tablespoon of sodarin 
“one cup of hot water, cinnam6n, five cups of flour. Drop off 
poon into a hot greased pan; bake. 


GLADYS’ CAKE—Two cups dark brown sugar, one-half 
up butter, two eggs, one-half cup sour milk, one-half cup 
hocolate or.cocoa, one-half cup hot water, two cups sifted 
our, one teaspoon soda. Cream butter and sugar together, 
add eggs. Pour the hot water over grater chocolate or co- 
oa; add this to the butter, sugar and eggs. Then add sour 
milk with soda in it. Then flour. Filling: Two cups brown 
ugar, scant half-cup butter, one- -half. cup sweet milk. Boil 


xcellent. 
GRAHAM CAKE—(Without eges or shortening)—Three 


44 cups of sweet milk, two cups of sugar, 114%4 teaspoonsful 
of salt, one teaspoonful of cloves,-two teaspoonsful of cinna- 
“mon, ene pound of raisins chopped. (One cup of hickory nut 
meats may be added.) This makes a very large cake, and 
will keep indefinitely. Very good. 

GRAHAM CUP CAKES—One and one-half cups brown 
sugar, two tablespoons shortening, one egg, one cup sour 
“milk, one cup white flour, three cups graham flour, one tea- 
Spoon soda, pinch salt; favor with nutmeg. 

. HEAVENLY CAKE—Ten cents’ worth of walnuts and one 
‘pound of dates into six tablespoons flour, to which has been 
“added one teaspoon baking powder. Mix with four beaten 
‘eggs, one cup sugar. Bake in loaf. Cream or chocolate 


“HICKORYNUT CAKE (Cheap)—Two tablospanne lard, 


One cup nuts chopped fine, a little salt, two cups fiour. 
~ HICKORYNUT CREAM CAKE—Mix one cup chopped 
nickorynut kernels with one-third cup of flour and a level 


until light, then add half a teaspoonial of vanilla and half 
a tablespoonful of lemon eT es Beat the whites of four 
esses until stiff and dry, then fold in a cupful of sifted 
Bake in a thick layer in a moderate oven. Beat a cupful of — 


igar and flour with vanilla. Spread over cake and serve. | 


.) FRENCH CAKE—Two cups of sugar, two-thirds ota cup — ; 
of butter, one cup sour milk, three cups of flour, three eggs, 
one cup chopped raisins, one teaspoonful each of soda, bet 


one pound currants, two pounds raisins, one-half pound figs, ~ 


Fecipe for fruit cake induce you to make it unless it calls. 


days liked trying new ways but never had a satisfactory. 


lemons. Separate whites and yolks, beat whites well, and . 


until it becomes waxy. If this recipe is followed closely it is 


ups of sifted graham flour, two cups of sifted white flour, _ 


pne cup sugar, one cup sour or swéet milk. (If sour, one ~ 
eéaspoon soda; sweet, one heaping teaspoon baking powder.) : 


feaspoon of baking powder. Beat the yolks of four eggs 


eranulated sugar, the beaten yolks and the nut mixture. ~ 
heavy cream until stiff and dry. Add a third of a cupful of — 


CAKES, COOKIES - ss ri 


: HOLIDAY “CAKES—Gooa cake for the ho (dave to. 
1 baked in a loaf and is excellent frosted with nut frosting. 
One cup butter, 24% cups sugar, one cup swéet milk, fou 
cups flour, three teaspoons baking powder, six eggs. 
Mix butter and sugar, add milk and flour with the paking 
powder mixed thoroughly in it, lastly the eggs broken one 
at a time without beating. Ingredients must be mixed in 
the exact order and manner given or the cake will not pos-. ct 
| Sess the peculiar flavor which constitutes its excellence. 4 
. Make a batter by the above recipe, divide into two parts; — 

Oo one add raisins, citron and spices. Butter a long with 
oy oo the light batter in one end, in the other that with 
the frui 
- When baked you can cut three kinds of cake, a light | a 
af, a marble and fruitcake, me 
JAM CAKE—One cup soft white or “D” sugar, three- 
ourths cup butter, three eggs (leaving out white of two for — 
cing), one small cup sour milk, one teaspoonful soda, 2% 
ups flour, one teaspoonful each of cinnamon, cloves and > 


— 
we 


Re 
Jia ‘ 


tmeg, one cup jam. . 
JELLY ROLL—Three eggs, one cup sugar, two teaspoons. Noe 

king powder, one cup flour; bake and roll while hot. aa. 
JUMBLE AND GOBLET CAKE—Eight eggs, two cups of ee 
tter or lard, four cups A sugar, one teaspoonful soda, OU ‘ 
make a soft dough, roll, Bake in a quick oven. Sane 


HR GINGER CAKE WITHOUT EHGG—One-half cup 
ar, butter size of egg, one half cup of molasses, one- 
cup sour milk, one teaspoon baking soda, one teaspoon ih 
er, 1% cups of flour. Bake in layers, put together with 
ry kind of icing. 

_ LADY BALTIMORE—Ingredients: Two-thirds cup butter, 
five eggs, two cups sugar (very light brown), four cups — 
our, One-half cup rich milk, two level teaspoons cream tar- ~ 
‘ar and one level teaspoon’ soda. Mix as follows: Cream — 


olks of the eggs and beat the remaining cup of sugar with 
he yolks until very light and creamy; then add to the — 
sugar and butter. After a thorough beating add very slowly ~ 
he milk, sift the tartar and soda twice with the flour and 
dd to the batter, and lastly the stifiy beaten whites of the 
eges. Flavor half this mixture with rose or orange flavor — 
and-to the other half add one teaspoon of powdered cinna- ~ 
mon, one-half teaspoon cloves and plenty of vanilla. pate 
n four layers—two dark and two white. 7 Nae 
-Filling for Lady Baltimore Cake: Cut or grind fine one 
-cupful seeded raisins, half a candied citron. Grate one fresh — 
‘cocoanut, blanch and chop very fine one-half pound almonds, 
Make a boiled icing of one cup sugar and whites of two — 
eggs and into it beat all the above ingredients and put bees 
tween the cake layers. For the top make a plain icing.and ~ 
put whole almonds on end as thickly as they can stand, ~ 
ee them down into the cake layer, which should be 
white 

_ A coffee cup should be used for measuring and should Ae 
be just level full. aoe 


\ Sometimes I just sprinkle thickly on the top of the Gare ae 
‘a layer of powdered sugar. and put the almonds in just the — 

same. 3 
. If this recipe is followed exactly the cake is very deli- eh 
ious and will keep ( if locked up) for months. ‘ 
Two-thirds cup of butter, five eggs, two cups sugar, four 
ps flour, one-half cup rich milk, two level teaspoons cream ~ 
tartar, one level teaspoon soda. Cream half the sugar 

ith butter, beat remaining sugar into the yolks of the eggs, 
sift cream of tartar and soda twice through the flour. Beat 
the eggs.and sugar with the butter and sugar, and the milk 
lowly and finally beat in the flour and fold in stiffly beaten 
whites of the eggs. Flavor half of this mixture with rose; — 


oe pans—two white layers and two spiced layers a 
_ LADY FINGHRS—One egg, one cup granulated | sugar, i 


SW , one pint of flour, 
one teaspoon vanilla. Beat the butter, sugar and egg to- 
eether until very light add the vanilla and milk, last the 


roll in sugar and bake in a quick oven. 
roll them, instead of the rolling pin. ; we 
LIGHTNING CAKE—One-half cup of chopped nuts, on 
‘sugar, one cup flour, one-fourth cup butter, one egg, 
teaspoon baking powder, milk. Pans in the Nas Lg) K 


sheet or two round atan: 
f=4 cake, when anion : 


CAKES, “COOKIES: 


LEMON CAKES—One-half cup putter, two atante cu s <¢ 
; sugar. three eggs, grated rind of one lemon, one cup milk, — 
three cups flour, one-half teaspoon salt, two rounding tea- 
spoons baking powder... Beat the butter ‘and sugar, add lem- 
on rind, then eggs well beaten, milk and flour with the salt 
and baking powder. Bake about 40 minutes in a moderate 
oven and cover with lemon frosting. This will stay moist 
almost a week. This recipe will make a large loaf and a 
smaller one. 

LOG CABIN CAKE—-Two cups granulated sugar, two cups 
flour, one-half cup butter, one cup sweet milk, three tea- | 
— spoons baking powder, one teaspoon lemon flavoring, three _ 
- eggs well beaten. Bake and when ready to serve arrange 
_ finger strips of the cake and place them log cabin fashion 
on pretty plates. Fill the center with sweetened strawber- 
~ ries. Place spoonful of whipped cream on them, leaving the ~ 

~eake and berries to show in small places. 


MACAROONS (Cocoanut)—One egg (well beaten), one- 
Ralf cup sugar, two-thirds cup cocoanut, one cup rolled oats. 
eae into small, round cakes and bake in a quick oven un- 

il crisp. 

MACAROONS (Hickorynut)—Whites of six eggs beaten 
to a stiff froth. Stir in lightly two cupfuls of pulverized 
Wiizar. two tablespoonfuls of flour, one-half teaspoon of bak- | 
zs Owder, one-fourth teaspoon of cream of tartar, four 
ils of chopped hickorynut meats. Drop on oiled paper 
ced in shallow tin and bake slowly. ; 


MARGUERITES—Beat the whites of two eggs so stiff 
Y.at they will adhere to the plate when turned upside down, 
-hen place 1%-cupfuls of granulated sugar on the stove, add 
- enough hot water just to dissolve it, and let it boil until it 
will click against’ a glass when tried in cold water, then. = 
pour it into the white of the eggs, beating fast; add a little —— 
vanilla, and half a pound of English walnuts chopped fine; ~~ 
then spread quickly on unsalted crackers. Place on a pan, 
and brown in a hot oven; use the oblong in preference to the 
Square crackers. 
MARBLE CAKE—Two cups granulated sugar, one-half 
cup (scant) of butter. (lard will do if necessary) beaten to= — 
gether; yolks of three eggs next, one cup sweet milk added : 
next; put into the milk two teaspoons cream of tartar, next 
add a half teaspoon of. salt, three cups flour in which mix 
well one teaspoon soda; then add whites of the eggs. Take 
one-half of this and put into it one cup ‘raisins, one-half 
eup currants chopped fine, one teaspoon cinnamon, one-half 
teaspoon allspice, one- -half teaspoon grated nutmeg. Put 
layer of the white in bottom of pan, then add dark to suit 
your fancy: It is well to add at least one teaspoon of flavor 
to the dark part before putting into the pan. 


MINNEHAHA CAKE—One-half cup of butter, 1% cups of 
sugar, three eggs, one cup of sweet milk, 2% cups of flour 
and 1% teaspoons of baking powder. Bake in three layers. 

‘ “Killing: One cup of sugar with enough water to dissolve. 
- Boil until it taffies, then stir this into the beaten white of 
- one egg. Beat for about five minutes. Stir into this one- 
~- half cup of chopped raisins and a cup of hickorynut kernels. ~~ 


MOLASSES CAKE 
spoonfuls of hot water, three tablespoonfuls of melted but- 
ter. Put in coffee cup and fill up with molasses. Then mix 
enough flour with this so it is not very stiff, Then add one ~— 

_ teaspoonful of soda, and bake slowly. ith. 
' MORNING GLORY CAKE—Ingredients: Six eges, two 
cups sugar (white), two tablespoons water, two cups flour, ~— 
' two teaspoons baking powder. Separate the eggs, save — 
- whites of two for frosting. Beat whites of four eggs to a 
_ stiff froth, add yolks, a pinch of salt, beat again, add sugar, 
a teaspoon of lemon or vanilla and mix well; then the sifted 
. flour. in which two level teaspoons of baking powder haye 
been thoroughly mixed, and last of all the water. Beat hard ~ 
) for 2 few minutes, pake in sheets in cake- layer tins. Bake 
only one ata time, so as to have time to shape them. ‘ 
Wave ready the frosting made thus: Beat the two remain-" — 
ing whites of eggs so they stand alone, then mix in grad=- ~— 
<~Ually one cup powdered sugar. In another dish have red or ~ 
“plue sugar. When one sheet is baked take from oven, cut in ~ 
“four pieces crosswise. Now dip cut edges in frosting and 
fold together, then dip round edges first in frosting then in © 
~ colored sugar. One sheet makes four morning glories. 
Lay first row around edge of plate with points toward 
‘center, and fill in. This looks very pretty when put to- 
ether. You can alternate if you like—have some red, some ~~ 
rlue and some plain white. = 
h ONE BGG CAKH—One-half cup butter, three-fourths cup ~ 
ijranulated sugar, 1% cups flour, one-half cup milk, one egg, 
4.44 teaspoons baking powder; flaver with vanilla; sprinkle over 
ake chopped English walnuts; dust with powdered sugar. 
Bake in moderate oven 25 minutes. ao 
NUT CHOCOLATE CAKE—One-cup of sugar, one-half. eu 
(cup of butter, one cup sour milk into which put one ere 
Kteaspoon soda, one- -fourth cake melted chocoseies one ess. By 


Ne a 39. 


wore 
\- tae 


| two cups flour, one Aa Ee tensppon bakins4 powders 


_ delicious frosting: One coffeecup granulated sugar, z 
_ fourth cake chocolate, water enough to dissolve sugar, boil — 
until it hairs; add white of egg well beaten and beat with 

egg beater until fairly thick. Add one-half pound English Ry 


sugar, Putting: in half the milk, then half the flour, then the: id 
est of the flour with one cup of chopped walnut meats, | 54 
ave a splendid nut-loaf cake. ey 

One cup of granulated sugar, five tablespoons of ‘milk, let 
boil three minutes. Take from the fire and beat until 
creamy, add flavoring. ‘This makes a fine icing for cake. I 
sometimes add chocolate, cocoanut or chopped raisins. Lae 

NEW IDEA JUMBLES—Two tablespoons shortening, two 
tablespoons molasses, one cup sugar, one egg, two-thirds tip 
strained cooked tomatoes, two cups entire wheat flour, one- — 

third. cup white flour, one-half teaspoon soda, spice to. tast 

Bake in gem pans, sprinkle granulated sugar on top. Nice if 
fruit is added. 

ONH-EGG CAKE—One cup white sugar (scant) an 
one-half cup butter stirred to a cream. Add one beate 
egg, three-fourths tup milk, two even cups sifted flour, 
which sift a second time with three teaspoons baking pow- 
der; flavoring. It can be varied by baking in two layers 
both light, or spice one; in a loaf, long, square or round 
made plafh or with spices or nuts added; half light and hal 
spiced and baked like marble cake; little drop cakes or an 

_ way to suit one’s fancy. 

; OATMEAL DROPS—Three eggs, one cup sugar, one eu 

‘ lard, two cups rolled oats, two cups flour, one cup raisins | 
ae and ‘currants, two teaspoons cinnamon, six tablespoons sweet — 

milk, one teaspoon soda and a little baking powder. Drop in 

well-freased pan. sl 


OLD MAID’S CAKE—One pound flour, half pound sugar, 
one-fourth pound butter, four wine glasses of sweet milk, 
half pound of raisins, one-fourth pound currants, one- 
fourth pound orange peel, one-fourth of a nutmeg, two tea 
spoons ground ginger, one teaspoon cinnamon, one teaspoo 
oo anete of soda. Mix well together; bake. for about tw 

ours 


ORANGE CAKE—For the cake, one cup sugar, two eee 
lump of butter size of walnut, one-half cup sweet milk, 1% 
cups flour, two teaspoons baking powder (or two teaspoon 
cream tartar and soda. I like the cream tartar and sod 
best.) Bake in two or three layers. z 
For the filling heat one-half pint milk; moisten table 4: 
spoon flour with cold milk and add to the hot milk; stir and 
cook until smooth and thick; add one-half cup sugar and 
grated rind of one-half orange. Beat the yolks of thre 
eggs until creamy, and add to the mixture; cook just a min 
ute, take from the fire, add gradually the juice of one or 
ange, strained. When “cool spread between layers of caer 
Any good sponge cake will answer for the cake. ; 


ORANGE CAKE—One cup sugar, one-half cup ‘putt i 
one-half cup milk, two cups flour, two teaspoons baking ~ 
powder, two eggs; beat the whites of the esss separately ; 
flavor with orange. Bake in layers. 

a Orange cream for filling: Put into a cup the Dna! 
< one-half and the juice of one orange, one tablespoon of iem- 
on juice, and fill with hot water; strain and put on to bo 
add one teaspoon of corn starch, wet with cold water,-a 

cook 10 minutes, being careful not to scorch. Beat yolk o 

- egg with two heaping teaspoons sugar, add to the mixtur 

with one teaspoon of butter, let cook until the butter ds dis 
- solved, and cool. Fill the cake with cream and front W. 

- orange icing 
a ONE EEG FOR TWO CAKES—With white: One cu 
ba sugar, one tablespoon butter, white of one egg, one cu 
sweet milk, two cups flour, two teaspoons baking powd 
With yolk of egg: One cup milk, yolk of one egg, one cake — 
- chocolate. Boil all together. Stir together one cup. sugar “f 
one tablespoon butter, then put chocolate, milk and yolk of 
egg, add two cups flour with two teaspoons baking powd 


PRESIDENTIAL JUMBLES—One-half pound flour, 
pound sugar, three-fourths pound butter, three eggs. 
well together. Add one teaspoon of carbonate of soda 
solved in one-half teacup milk. Add a little grated nuti 
roll out dough, cut in small cakes of any shapes, bh 
x quick oven. Mey 4 ior 


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-CAKES, COOKIES ees 
cup 


POOR MAN’S FRUIT CAKE—Two cups of flour, one cup: 
» of sugar, one-half cup of lard, one cup of sour milk, one tea-— 
spoon soda, one-half cup of raisins chopped fine, a pinch of" 2 
- ‘galt. Spice with cinnamon, nutmeg and cloves to suit tast©, ~ 


TLADELPHIA LOAF CAKE—One cup butte two cups 
of ae one cup of sweet milk, three °ss*) one eo toetned 4 
soda dissolved in the milk, two preg Petals! o Gt ar, 
one quart and one-half pint of ~7t'© our, two wine glasses 

f wine, one teaspoon o* vinnamon, one-half of a nutmeg, 
_ of wine, d seeded re22su8-. Stir the ingredients well together, — 
aaine th ata just before putting in‘the pans. Bake in~ 
adding the TP ot oven, about an hour. This will make two — 


paw 
+ & modérsized loaves. 


POOR MAN’S CAKE—One cup sugar, one tablespoon butter, — 
one-half cup water, one-half cup milk, yolk of one egg (beaten ~ 

* before putting into cake), two level teaspoons baking powder, — 
flour to make it medium stiff. This will make either two | 
layers, or is splendid in’ a loaf, If making a loaf, beat the ~ 
white of egg to a stiff froth, add one-half teaspoon vanilla, 
four teaspoons granulated sugar, one-fourth teaspoon baking — 
powder, spread on cake and set in oven to brown. 4 


PORK CAKE—A German recipe which has been sa our ~ 
' family for years. It is very good and as it requires no but- ~ 
-. ter, milk or eggs, is just right when prices are high: One ~ 
pound of fat salt pork chopped or ground fine, one pound ~ 
raisins, one pound currants, four tups light brown sugar, 

two cups New Orleans molasses, one nutmeg grated, one ~ 
tablespoon all kinds ground spices, one heaping tablespoon 
“soda in one quart hot water. Put everything in large bread 
pan, pour hot water and soda over it, then stir in enough flour 
to make medium thick batter. (You can try a little in the 
oven first.) This recipe makes three large cakes and will 
keep a long time if you let it alone, which is pretty hardto do. — 


POTATO CAKE—Two cups of sugar, four eggs, one 
cup butter, one cup chopped nuts, one-half cup grated choco- © 
late, one-half cup milk, two cups flour, one teaspoon each 
“nutmeg, lemon, cinnamon, vanilla, two teaspoons baking 
powder, two large mashed potatoes. aie 


POUND CAKE (English)—Take .oone pound butter, one © 
pound sugar, eight eggs, one pound cleaned currants, one ~ 
pound raisins, chopped; one-fourth pound each candied cit- 
ron, lemon, orange, one pound flour well shifted, one teas= 
poon each of nutmeg grated; cinnamon, allspice. ~ Place but= ~ 
—. ter in mixing bowl and squeeze all the water-out, then add 
sugar. Work the eggs in one at a time, then beat these © 

ingredients for 20 minutes with the hand; then put in fruit © 

and spices and lastly flour, mixing thoroughly. Put in bak- — 
ing pan lined with. foolscap paper, bake one hour. If made ~ 
while eggs are réasonable it will be found economical, as it © 
keeps a long time. Bee: 
PRINCE OF WALES CAKE—Two cups brown sugar, ~ 
*. one of butter, yolk six eggs, four tablespoons baking molas~ ~ 
‘> ges, two teaspoons soda, four cups flour, one cup thick ~ 
) (sour) milk, one cup raisins (chopped fine), citron, nutmeg, — 


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cinnamon and cloves. Dredge the-fruit in flour. Dressing 
for between layers: One cup sugar, boil until it will harden, 
whites of two eggs beaten, and one cup chopped raisins. $ 


PUFF CAKE—Two cups soft white sugar, one-half cup — 
butter, one cup milk, 2% cups flour, three level teaspoons ~ 
baking powder, whites of four eggs beaten. ; 


= 

QUICK COMPANY CAKE—One of the most simple, cheap ~ 
and good cakes is the following: Take one egg, break in a 
cup, fill up with sweet cream; beat thoroughly; add cup ~ 
fine white sugar, tablespoon of»butter, 1% cups flour, sifted s 
with large teaspoon baking powder... This will make a thin © 
batter, but will not fall. Make an icing with one-fourth cup 
white sugar made into a threaded sirup and the beaten © 
white of one egg. Beat until ready to spread and mix cocoa-= — 
nut’ in the frosting; also sprinkle on top (any flavor) 
Chocolate can be used. This is my quick company cake. 


RAISED CAKE (the kind mother used to make)—Two — 
cups bread dough: (taken when ready for tins), one cup 
sugar (if granulated, scant measure), one-half cup lard ~ 
or butter (if lard, add pinch of salt), one-fourth teaspoon — 

soda, one egg, cinnamon ‘and raisins . Mix well with hands, — 
. . let rise and bake in moderately hot oven. ~Y ea 


RAISIN STIR CAKE—One cup sugar, one cup sour 
cream, two eggs and nutmeg, one teaspoon soda and about — 

. two or three cups flour. Do not make too stiff. Be 
ue ROUGH-AND-READY CAKES—Two cups molasses, one 
- cup lard, one-half cup sour milk, one heaping teaspoon 
_- soda, one tablespoon ginger, flour enough to roll, a few 
'~ drops lemon extract; roll in thin sheets, place in cooky pans 
“< ee top with molasses and water (half and half) and 


& 


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eth, 4 


S 


RUSSIAN ROCKS—One aa oncohert cups” bhawet sugar, 
one cup butter (or butter and lard mixed), stir until well 
blended, then add three eggs; stir well, one tablespoon ES 
namon, one teaspoon (level) soda dissolved in one-third copy 
hot water, 1% cups raisins, if 


one teaspoon of batter at a place. Will make 70 drop cakes 
‘or Russian Rocks. 


ROLL JELLY CAKE (Fine!)—Two eggs well beaten, two- 

thirds cup sugar, four tablespoons milk, one spoon melted 

butter, one even cup flour, 1% teaspoons baking powder. 

_ Bake in square tin, turn bottom side up on cloth, sprinkle 

ae ee powdered sugar, roll when spread with jelly which is. 
SO 


+ S§PONGE CAKE (Rolled, with Custard Filling)—Three | 
eggs (yolks beaten very light), one cup of sifted white sug-— 
ar, two tablespoons cold water, a pinch of salt, one tea- 
cup flour, one teaspoon of baking powder. Bake in shal-- 
low pans well greased. Turn out on a damp cloth and put 
together at once with this filling: Beat one egg and one-- 
half cup sugar together,-add one-fourth cup of flour, wet 
with a little milk, stir this mixture into one-half pint of 
boiling milk. Make filling before cake, so you may spread 
on cake and roll at once. 
: SOUR MILK CAKE—Two cups brown sugar, half cup but- 
ter, one cup sour milk, one cup sour cream, four cups flour, 
_ three teaspoons soda, one teaspoon cinnamon, allspice and 
- nutmeg, one cup raisins, two cups currants. 

. SOUR MILK CAKE—Two eggs, one cup sugar, one cup 
sour milk, one cup shortening, two cups flour, one teas- 
poonful soda, one teaspoonful cinnamon, one teaspoonful 
nutmeg, one teaspoonful cloves, one cup chopped raisins. 
‘Make in layer or loaf. 
: STRAWBERRY CAKE—One cup sour milk. one cup Or- 
_fleans molasses, one cup sugar, one cup lard, two eggs, two 
teaspoons ground cloves, nutmeg, cinnamon, two of soda. 
This recipe will make two small cakes of three layers or 
one very large one. Place the layers together with straw: 
berry jam or any other jam; frost top. pc! 

SUNSHINE CAKE—Beat yolks seven eggs very light; add 
one cup fine. granulated sugar; beat while adding’ sugar. 
Beat whites very stiff, add quickly to yolks and sugar; then 
add two-thirds cup pastry flour sifted six times, with one 
heaping teaspoon cream of tartar. Bake as angel food, 


SHORTCAKES (Drop)—Four teacups of flour, three even 
- teaspoons of baking powder, one heaping tablespoon yun, then 
e 


ing, one teaspoon salt. Rub the shortening in the flour, th 
use a spoon and mix with milk to a very stiff batter. Bak 
in a hot oven in gem pans. Eat hot with butter. ‘ 


_ 4 SHORTCAKE (Peach)—One egg, one-half cup of butter, 
one cup sugar, oné cup milk, 21% cups of flour, two teaspoons 
baking powder, a little flavoring. Cream butter and sugar, 
_ add the egg and beat well, then add the flavoring. Stir in 
_ the milk, add flour and baking powder; mix well so batter ro 
will be real stiff. ‘Prepare a deep round dish, well buttered, 
with canned peaches spread carefully in bottom of dish. (Be 
sure to drain the peaches first.) Have peaches in dish heat- 
ed in oven thoroughly before dropping the batter in. hres 
40 minutes. Turn cake upside down; when cool Pte at: re: 
move from dish. Serve with cream. | I. 
* - * ‘ 


oe Enarten peaches make a fine shortcake. Make a crust 
by beating one egg, add one cup of water, a tablespoon 
shortening, pinch of salt, teaspoon baking powder, flour to 
-make good paste. When done cut in two—that is cut all 
- around to make an upper and lower crust—spread with but- 
‘ter and lay the peaches on the lower crust. Save Che Ber 
- the can, and pour over each piece in serving. 
* * &® 


ey ' SHORTCAK® (Peach Cream)—One quart canned pate 
_. turned in sieve to drain juice off; mash fine and sweeten 
taste. Make two rich crusts in jell pans, same as for pie 
Have half pint cream whipped stiff, put just a little sugar i1 
it. Put layer of peaches, layer of cream, another crust, ¢ 
layer of peaches and last a layer of cream. Do not make 
cake the day before you want to use it, as it soaks: t 


crust. 
: SHORTCAKE (Strawberry)—One egg in cup, beat. 
light, fill the cup with milk; two cups flour (not heaping) 
» two teaspoons of baking powder} last of all five teaspoons 
melted buter.: Bake in one long layer, butter Pik but don’t 
put the fruit on till ready ,t° Bere. " 


One cup miik, three i tetasenrs baking powaes 
teaspoon salt, one-half cup butter, flour enough to ma 
soft dough; roll out one inch thick. Butter the top nays 

half over; spread butter on the POR: and eut out se with 


When ee a serve break ope 
cover seibh s slightly ee Etter sw 


g can also be adtck : 
ut it. is not necessary, as it is so nice without. — Mage + 
* * & 


“a Beat three eggs Sg one cup of sugar till they pe 
dd a half cup of hot water and the grated rind of half 
emon, then put in one cup of sifted flour, one-third teaspoon 

salt and one teaspoon baking powder, folding these in light. 


: SNOWBALLS—One-half cupful water, one cupful sugar 
ne-half cupful milk, 2%4 cupfuls flour, 2% teaspoonfuls — 
aking powder, whites of four eggs; cream butter, add sugar | 
radually, then milk and flour, “whites of eves beaten Stif—ic & 
ast of all, baking powder. Steam 35 minutes in buttered 
elly glasses. ; 

One and one-half cups eraniieed sugar, one-half cup 
utter, one cup sweet milk, three cups flour, three tea 
poons baking powder, whites of four eggs. Cream sugar 
nd butter; beat whites of eggs to stiff froth and add last. 
ake in deep, square tin. Cut in avo= inch squares, frost al id 
ides and roll in cocoanut. * #* re 

SNOW CAKE—One cup ereeiated sugar, one tablespoon _ 

‘butter (or half lard), one tablespoon vanilla, one cup milk, _ 
wo cups flour (sifted three times), two heaping teaspoons — 
aking powder, two tablespoons snow. (Put snow in last, in 
Jace of eggs.) na 
SPICE GAKE—One and one-half cups brown sugar, ‘one- 
alf cup butter, three eggs, one-half cup sour milk, two cups 
aisins (chopped), one teaspoon soda, one teaspoon cinna- 
Wes pA teaspoon cloves. Mix rather stiff; bake in loaf. me 

s is fine. ie 


' SPICE CAKE (Spanish)—One egg, _ one- -half. cup lard and ~ 
butter, one-third cup dark molasses, one-half cup sugar, one © 
Beant teaspoon each of ground cloves and cinnamon; mix 

hese together, then add one cup sour milk, one-half cup | 

aisins and flour to make a stiff batter (raisins should be 


- SPONGE. CAKE—This is the Sie pYear! ha moat allen 
sponge cake there is: Yolks of four eggs and 1% cups sug- 
r beaten light. Rind of one lemon and juicé of one-half 
Add one cup flour. Fold in whites beaten to froth, — 
hen one half cup flour with two teaspoons baking pos dee 
ke one-half hour in moderate oven. 
Three eggs beaten 8 minutes, then add 1% cups gran- 
lated sugar and beat lye minutes more; add one eup flour 
‘and beat one minute, then add one-half cup warm water, 


4 


Ice cream frosting: Crunit 

together two cups confectioner’s sugar, two tablespoons but- 
er; when creame~ good beat the white of one egg stiff, add 
creamed sugar and butter, one Sher vanilla. - Fine for “ 

dark cakes. 


SPONGE CAKE (Choco! te)—Beat three eggs ayer cee 
lly adding one large cup sugar; to 1% cups flour add sa 
spoonful salt and 1% teaspoons baking powder; sift at leas: 
four times. In a large cup of boiling water dissolve two 
heaping tablespoons bitter chocolate; when dissolved add 
ne-fifth teaspoon soda, then, alternately, a little at a time, 
eat the flour and chocolate mixture into the eggs. Flav 
‘with vanilla. May be baked in a loaf or two layers, 
~ SPONGE CAKE (Water)—One cup sugar (scant), six 
tablespoons cold water, two eggs, 1 1-3 cups flour, one ta: 
jui two teaspoons baking powder. Bea 
he yolks of the eggs, add sugar and beat again, add lemon — 
~ juice and water, then flour and baking powder, and last ae 
e whites of the eggs beaten stiff. 
SPONGE CAKE WITHOUT BUTTER—Velvet | ‘sponge 
ake: Five eggs (reserve whites of two eggs for yeas tw 


ae CAKE, COOKIES 


‘ ‘SPONGE CAKE—(Velvet)—Separate two eggs, beat the 
" yolks to a light cream in a mixing bowl, and the whites in 
a separate dish until very stiff. Add ‘gradually one cup > 
sugar to the yolks. Sift one heaping teaspoonful of baking 
powder with a heaping cup of flour. Add a pinch of salt, 
' stir into the other ingredients, then add one-half cup of 
* boiling water. Add a teaspoon of lemon extract. Beat well, 
and lastly fold in the’ whites of the eggs. 
* % * 


Mi Sift together four times one cup granulated sugar, one 
» cup of flour, one teaspoonful ‘aking powder and a pinch of 

ee salt. Beat three eggs very light and four tablespoons of 
' milk. Flavor with vanilla, and bake in gem pans. 


one cup sifted flour, one-half cup water, another cup of sift- 
ed flour with two teaspoons baking powder, vanilla and 
pinch of salt. Good chocolate icing: One-half cake choco- 
late or less, two-thirdS cup sugar, one-half cup milk, or 
cream. Boil and stir to a paste. If granulated sugar is us- 
ed be sure it is well dissolved before boiling. 

THA CAKE—Two eggs, one cup of sugar, one-half cup of 

butter; beat all to a cream. Add two-thirds cup of sweet 
milk, one-half teaspoon vanilla, one heaping teaspoon bak- 
‘ing powder, two cups flour; put in long baking tin about 
one inch thick. Sprinkle over top with this mixture; three 
tablespoons granulated sugar, one teaspoon cinnamon, one- 
- third cup English Walnuts ground fine (or any other nuts 
preferred). Bake in moderate oven. 
TEA CAKES—One cup sugar, one-half cup butter, two 
egees, one-half cup milk, two cups flour, one teaspoon bak- 
ing powder, one teaspoon vanilla; bake in gem pans. We 
- have added chopped nuts to this also. It can be made into 
' loaf cake or baked in square layer-cake pan, to be iced and 
cut into squares. 

THANKSGIVING CAKE—Two cups of powdered white 
sugar, three-fourths cup butter, well-beaten yolks of six 
eggs, one cup. sweet milk, 3% cups flour one level teaspoon 
soda, two teaspoons cream of tartar, white of four eggs 
beaten added last. Bake in four layers. 

For icing: Two cups granulated sugar, four tablespoons 
of hot water, boil until it threads, beat until it begins to get 
thick then divide in two parts, add chopped figs to one part, 
cocoanut to the other, alternate the layers with figs and 
cocoanut beginning with figs, finishing up with cocoanut. 

THREE-PLY CAKE—One-half cup butter, two cups sug- 
“ar, three cups flour, one cup cold water, three eggs, three 
teaspoons baking powder. Take out about one-third of the 
dough, then add to this all kinds of spices, one cup raisins, 
one cup currants, one tablespoon inolasses. Bake in three 
layers. Put dark layer in middle. 

TWO-MINUTE CAKE—Beat one egg well, in a teacup, 
fill the cup full with cream (either sweet or sour), one cup 
sugar, one teaspoon soda (if sour cream is used; baking 


~ and flavoring; bake in loaf, layer or cups. 

VARIETY CAKE—Two cups sugar, one-fourth cup but- 

ter, two eggs, one cup sweet milk, two teaspoons baking 

powder, three cups flour. Take nearly half the batter and 

‘add one cup of chopped raisins, two tablespoons molasses, 

one teaspoon nutmeg. Bake three light layers and two'dark 
ones; bake good. 


cups sweet milk, 1% cups butter, whites four eggs well 
“beaten, two teaspoons baking -owder sifted with 31% cups 
~ flour; this makes three layers. Take out enough batter for 
one layer, color red with red sugar. Pour boiling. water over 
handful of raisins, let stand a few minutes, drain and stir 
* them in red batter for middle layer. Flavor to taste. Frost 
with green frosting colored with green sugar or fruit. 
: WHIPPED CREAM CAKE—Beat.four eggs light, add two 
cupfuls of “A” sugar, then beat again until light. Add two 


a cupful of boilin& water. 
This cake should be baked one day before using. 
In cutting cake notch one side so that it can be properly 


a slow oven. 

i butter, one-half cup sweet milk. Beat the butter and sugar 
to a cream. Next take three-fourths cup cornstarch notes 

quite a cup flour, one teaspoon baking powder sifted al 


to taste. This makes two nice layers. 


SPONGE ROLL—Three es 1% cups granulated sugar, | 


WATERMELON CAKE—One and one-half cups sugar, 1% . 


replaced. Cut into five layers and fill in with the following ~ 
mixture: One pint of whipped cream, two teaspoonfuls of © 
sugar, vanilla to taste. Then replace layers. Add the ~ 
whipped cream just before serving. Bake in a round tin in © 


1 to- | 
‘gether. Adi last whites of three eggs beaten stiff. Flavor 


$ 


powder or soda and cream of tartar if sweet cream), flour : 


cupfuls of flour, in which two heaping teaspoonfuls of bak- — 
ing powder have been mixed. Add last of all, two-thirds of 


WHITE CAKHE—One cup granulated sugar, one-half cup 


CAKES, COOKIES 
HITE CAKE—Two cups so do one-half cup putter, one 433 
p milk, whites of thre» eggs, 2% cups flour, one teaspoon- hat 
I vanilla, three teaspoonfuls of baking powder; bake in  — 
ree layers. Frosting. One cup of sugar, one-half cup 
water, boiled till it spins a thread. Then beat in the white 
of earl egg beaten stiff. Beat till nearly cold, then spread 
on cakes. 

- XMAS MARBLE CAKE—Light part: White sugar, 1% 
cups; butter, one-half cup; whites two eggs; sweet milk, two- 
: thirds cup; three cups flour sifted; two teaspoons baking 
powder. Dark part: brown sugar, 1% cups; lard, one-half 
cup; yolks two eggs; sour milk, two-thirds cup. Spices: one 
“small teaspoon each of cinnamon, cloves, allspice; one-half 
teaspoon cocoa, three cups flour, one-half teaspoon soda, one 
Beereppen cream tartar. Bake in layers or loaf. 


CAKE HELPS 
sf MAKING OVER CAKE THAT IS TOO RICH—TI have tried 
“this with devil’s food and fruit cake, both with fine success. 
? Scrape cake back into the mixing ‘owl, add enough water 
-and milk to bring it to the consistency it was when you put 
-it in the oven; then add one-half cup sweet milk and one 
“cup flour with one and one-half teaspoons baking powder 
sifted in it. Stir all well put back in pans and bake. To 
“fruit cake add sour milk and let stand over. night; in the 
“morning stir till smooth, add a cup of sour milk and two ~ 
‘cups flour, one-half teaspoon soda; mix all well and bake. ay 
- IN MAKING CAKE for immediate use, a nice way is to 
‘take the white of one egg, beat to a froth, then take three 
“tablespoons of pear or apple butter, mix with white of egs; 
“it’s most delicious. 
''- WHEN A CAKE recipe calls for two eggs and eggs are 
! Bigh, use one egg and sift one tablespoon of cornstarch with 
“the flour. 
: DID YOU EVER TRY DIPPING spoon in milk or water 
“when making drop cakes or muffins? The batter will not : 
stick to the spoon and you can get your cakes even sized. : 
- WHEN CCREAMING BUTTER and sugar for cakes and ~— 
“cookies (in cold weather), add two tablespoons boiling 
water, then deduct this amount from other liquids used, 
“beat hard with a. spoon and mixture will become a light, 
-ereamy mass in one-third the time it would otherwise take. 
‘ TO PREVENT CAKEHs FrxOM BURNING—It is not gen- 
erally Known but to prevent cakes from burning place a 
little bran at the bottom of the tins, this will save a lot of 
“grumbling and vexation. 
i IF CAKE STICKS—Many cooks have trouble in getting 
“a cake out of the tin even after well greasing the pam The 
‘following method never fails: If the cake sticks after you 
“have turned the pan bottom side up, wring a cloth out in 
cold water and lay it over the bottom of the tin while the 
latter is still hot. Let it remain for a few seconds, then re- 
move it and your cake will come out easily without break- 


ing 

ETO KEEP FROM STICKING—In baking a cake, put tis- . 

sue paper in bottom of pans to keep from atic +. 
TO KEEP CAKES from sticking, grease tins with lard, 

then sprinkle with flour. e 
BURNT CAKE—The best bakers will sometimes be unfor-. 
-tunate enough to let cake burn on bottom. If such be the 
ease take ordinary grater, such as» used for grating choco- 
‘late, etc., and rub briskly on cake while still hot; it will 
“remove all burnt part, and cake will be left a nice brown : 
without any burnt taste. 
TO KEEP CAKE—If a few slices of bread are kept with . 
“cake the cake will draw the moisture from the bread and no . 
"trouble will be found in keeping the cake as long as fresh 
“bread is kept with it. Keep an apple with fruit cake. | 
SLIPPERY LAYERS—In order to. keep layer cake from 
‘slipping apart after being iced, put a toothpick at each 
corner, but do not fail to remove them after it is cold. 
— TO DISTRIBUTE FRUIT WELL IN CAKE—Put nearly 
half the batter in the tin before adding fruit, then put the 
“fruit in remaining batter and put on top of the other. The 
result is a rich cake with the fruit distributed evenly and 
nuch more satisfactory than dipping the fruit in flour. - 
CAKH TINS—When you have not enough batter to fill 
1 the cake tins, put a little water in the remaining empty ~~ 
es and prevent them from burning. Try this and see how ~~ 
venient it is. cd sa 
STALE CAKE—Break cake up in dish Bron a little fruit Pi 
elly over cake, then put two cups milk in saucepan, @ 
th of salt, one cup sugar, yolks two eggs; beat yolks and 
r together; good tablespoon flour stirred with cold — ie 
. When milk is hot stir in yolks and sugar, carefulnot 
urn. Then add flour; boil till thick; when partly cool 
eee vanilla and pour over cake. Use whites for 


HEN BAKING loaf or fruit cake, it is apt to rise in the 
le too much to look nice. Make it higher around edg 
an than in the center when putting it in to bake. 


ce 5 


46 CAKES, COOKIES 


MOIST CAKE—A cup of sour milk with one-fourth tea- 
spoon soda dissolved in it makes a cake better and it wilh 


' keep moist longer than when using one cup of sweetmilk. 
Use baking powder just the same. : 

_ Also cocoa or ground chocolate is best for chocolate or 
_devil’s food cakes. It should be added last of all ingredients 
to avoid the specks that are found in the cake when other- 


: wise used. 
) COFFEE CAKE, 


CINNAMON CAKE—One-half cup butter, one cup sugar, 
one or more eggs (well beaten), one pint milk, one teaspoon 
ground cinnamon, three cups flour (having tmhixed in two 
heaping teaspoons baking powder); stir well, bake in square 
pans in moderate oven. Have ready one-fourth cup melted 
butter with sugar and cinnamon mixed to spread on as soon 
as taken from oven. 


CINNAMON LOAF—Something the children enjoy: In the 
“morning when you have your bread mixed stiff, take off a 
piece of dough the size of a tin cup. Sift two cups of flour 
in a pan, lay dough in, then add one egg, one heaping table- 
“spoon butter, one cup brown sugar; mix and knead like 
bread, roll about 1% inches thick; place in buttered pan un- 
til quite light, then spread with soft butter and brown 
“sugar. Bake one hour in slow oven. : 
: COFFEE CAKE—One cup sugar, two tablespoons short- 
ening, one cup sour milk, one-half teaspoon soda, one table- 
~$poon lemon extract. Stir in flour enough to make soft bat- 
_ter; pour in small dripping pan or biscuit tin. Cover top 


'with bits of butter, and sprinkle with cinnamon and sugar. - 


g Bake until good and brown. 


+ EGGLESS COFFEE CAKE—One cup each of brown 
sugar, lard, cold coffee (cereal coffee may be used), N. O. 
~ molasses, sour milk and raisins. One teaspoon ground cin- 
-namon, one-half teaspoon ground cloves, one (heaped) soda, 
dissolved in sour milk; three cups flour. . Cream sugar and 

lard, add other ingredients, except raisins. Beat thoroughly, 


add raisins with light strokes, and bake in slow oven. This © 


makes two loaves. 


2 FRENCH COFFEE CAKES—tThree-fourths cup of sugar 
-and one-half cup butter creamed two eggs beaten light, 

_ three-fourths cup of milk; add two cups of flour in which 

‘two teaspoonfuls of baking powder have been sifted. - Stir 
“thoroughly. Put ground nuts, sugar and cinnamon on top 

ox. cike before baking. 

b GERMAN COFFEE CAKE (Zimmet kucken)—Dissolve 
* one cake yeast in one-half cup warm water and let rise. 

'Put into large bowl, one pint warm milk, one-half cup 
sugar, one cup shortening (half butter and half lard), one 

egg, two teaspoons salt; add yeast, beat well, then add three 

pints warm flour (scant). Then beat well with hands; let 

rise for about four hours. Have pans well greased. Take 

portions of dough and place in pans, then spread out evenly 
“with hands about three-quarters inch high. Let rise again 
-for one hour. Melt butter and spread over kuchens. Mix 
brown sugar, cinnamon and chopped nuts and sprinkle over 
em. Bake about 20 minutes in moderate oven. 

ERMAN COFFEE CAKE (first prize winner at food 

row )—Dissolve one cake yeast in one-half cup warm milk 

ith one-half teaspoon sugar. Put one quart sifted flour in 

baking bowl, make a little hole or well in center and make 

"a dough with one cup of milk and dissolve yeast. Let rise 

for about one-half hour in a warm place. After it has risen 

~ mix one-quarter pound butter, two eggs, 1% cups sugar, 

two teaspoons salt and grated rind of one-half lemon to 

flavor. Add more milk to make a dough not too stiff, Iet 

rise for one hour. Then put it in cake tins and let rise for 

' 15 minutes in a warm place, Then beat one egg to spread 
- over top of cakes and mix 1% cups sugar, one-half cup 

flour, one tablespoon butter: mix until it crumbles, then 

‘spread over cakes. Bake in a moderate oven for about 20 

‘minutes. This makes about four nice coffee cakes. — 

— QUICK COFFEE CAKE—A delicious coffee cake is made 

by creaming one-fourth cup of butter with one cup of su-— 
gar; add one beaten egg; one-half cup of milk, a saltspoon 

of salt and 1% cups of flour sifted with one good teaspoon 

of baking powder. Bake in a flat tin, pouring the batter 

less than an inch thick. Dot with bits of butter the size of 

@ pea and sprinkle with sugar and cinnamon. Eo 


COOKIES. 


AWS 


oth, sprinkling with flour, to dry over night. Next morn- Fs 


a" 


! prinkle pan with: ‘flour: and ‘anise Beé , put ¢ s 
and bake in moderate oven. These cookies should ioe 
east one week before eaten. This its the German cook 


pe. 
ANISE SEED COOKIES—Hight cups flour, three tea 
= oonfuls baking powder mixed; four cups sugar, a little 
‘salt, five cents’ worth anise seed picked out one by one and 
ashed, as they are dirty. Mix all thoroughly, then take 
one pound best lard or more, if needed very rich. Mix the 
same as pie crust. Add two eggs well beaten, two cups 
ilk, This recipe will make about 400 cookies. ‘Roll very 
hin. Bake in moderate oven. : 
~ ANISE SEED COOKIES—Two cups sugar, one cup putter, ; 
wo cups milk, three eges, two teaspoons baking powder, one 
teaspoon even full of anise seed. Flour to roll. nea 
 GARAMEL COOKIES—One-half cup of butter, one- half 
up of lard, one cup of sugar, two eggs, five tablespoons Of 5 
weet milk, small teaspoon salt, two- cures rolled oats, two — 
ran pea of cloves, °~ 
Mix. this up and drop 
CHEAP COOKY RECIPE—One egg, one cup sugar, big : 
tablespoon lard, one cup sour milk, one level teaspoon soda, — 
Roll out as soft — 


er to make the sugar stay on. Bake in quick oven, 
CHOCOLATE COOKIES—One and one-half cups granu- 


aspoonful soda; mix to’ a stiff. dough, then grate one cup 

baker’s chocolate; melt by placing cup in dish of boiling — 

ter. When melted. work into dough, roll thin, cut. Wee 
y cutter and bake in quick oven. 


IINNAMON CRISPS—One- third cup butter and lard mi 
1alf cup Sugar, one teaspoon cinnamon, one and one-half 
s flour, one teaspoon baking powder, one- -quarter cup of 
ilk.’ Mix all together, but use enough "milk to make a soft 
ough that can easily be rolled out. Roll very thin, cut in 
‘Squares, bake on greased pans about 10 minutes in moderate 
oven, * 
* COCOANUT COOKIES—One cup sugar and one cup Mpittee 
Roe reamed together, two eggs well beaten, one-half cup milk, 
-one tablespoon baking powder, one cup shredded cocoanut, 
dd flour enough to roll quite thin. Bake a light brown. 


CREAM COOKIES—Here is a recipe for delicious cook- 
Ss, which I am sure when once tried will always be used. ~ 
"They are wholesome, easy to make and.very inexpensive. To ~ 
‘one cupful of sour cream and one teaspoonful of soda, one 
cupful of sugar and a little salt. Flavor with anything to 
suit the taste. Use flour enough to work, roll thin and bake” 


- DROP COOKIES—One egg, one-half cup shortening, 


- EGGLESS COOKIES—I have a good eggless ae 
‘eookies, which I would like you to try: 


up boiling water, two teaspoons soda, one teaspoon cinn: 
pon, one teaspoon ginger, pout enough to make Okt da ugh. 


Cream scant three- panne: cup lard with one one ‘guga 
add one cup buttermilk in which dissolve one teaspoon soda, 
One teaspoon lemon or vanilla extract, salt to taste and flour 
to stiffen. Roll out-quite thick and bake in a en ove 


Vs 


FRUIT ee ee cups brown sugar, enue -half_ cu 


loves, cinnamon, allspice, nutmeg. 
Raisins or currants or both can be used with good results. “as 
GINGER COOKIES—One cup sugar, one cup butter (or in) 
one-half lard and one-half butter), one cup molasses, one 
eggs, one tablespoon vinegar, one tablespoon ginger, one te ; 
"spoon cinnamon, one teaspoon soda dissolved in a very little — 
_ boiling water. Mix like cooky dough. Bake in moderate — 
en as they burn very easily on account of the molasses, — 


GINGER COOKIES (Drop)—One cup sugar, two tabl 
spoons butter, mix well; one beaten egg, one teaspoon sod. 
two cups graham flour, mixing part of it with one cup of 
seeded raisins cut fine. Drop on a tin and bake, after which 
sprinkle: with sugar. , 

GINGERSNAPS—Two cups molasses, one cup lard, ° 
nalf cup sugar, one teaspoon soda, one tablespoon ginge 
flour enough to make soft dough; roll thin, mae as 


ER RAR EE BAN eT ET TO CPS en ea aig eee 


50 CAKES, COOKIES Yi sepa 

GERMAN CRUMB COOKIES—Two eggs, one cup light — 
brown sugar, one cup bread crumbs, one cup chopped wal- 
nuts, one-half teaspoon each of cinnamon, allspice and 
cloves. Mix in order named and drop on greased pans by 
' spoonful. 

HONEY LEPP KUCHEN—One pound of brown sugar, 
one-half pint of honey, one-half pint of syrup, one wine 
glass of brandy, one rind of orange and lemon, five cents’ 
orth of citron, one cup of nut meat, one-half teaspoon each 

cinnamon, allspice, cloves and nutmeg. Heat this up. 
men add one teaspoon of soda dissolved in a little warm 
ter. Stir in tour pounds of flour. Roll out while hot, cut 
d freeze over night. - 


HERMITS—Three eggs, 1%4 cups sugar, 2% cups flour, 
cups raisins (chopped), 1% teaspoons soda (dissolved in 
1e tablespoon of hot water), a pinch of salt, one teaspoon 
grated nutmeg, one pound of English walnuts (broken in 
eces), one wine glass of sherry. Drop:tfrom a teaspoon 
mato a well-greased pan, shape quickly, or add_a little more 
‘our, roll out and bake. Best when a month old. 


LEMON COOKIES—One cup lard, three eggs, two cups 
gar, one tinful sweet milk, five cents’ worth baking am- 
nia, five cents’ worth lemon oil. Put baking ammonia in 
p, pour enough lukewarm water over it to all dissolve. 
ve used this recipe for years and it is fine. 


MOLASSES COOKIES—Two eggs, one cup sugar, two 
fupS molasses (N. O.), one heaping cup lard, two-thirds cup 
sour milk, two teaspoons soda (one in milk, one in the mo- 
lasses), mix soft, roll and bake in rather quick oven, then 
cut in squares. f 

NUT COOKIES—One pound light brown sugar, one cup. 
lard, two well-beaten eggs, one cup sour milk, one heaping 
teaspoon soda, one cup chopped hickory nuts, flour enough 
to roll out, salt. Bake in a quick- oven. - 

One cup of sugar, one cup of butter, two eggs beaten to- 
gether (yolk and white), one pint of flour, three-fourths 
teaspoon of cinnamon, two teaspoons of baking powder, one 
teaspoon of vanilla. Make into fingers, brush with white of 
egg slightly beaten, sprinkle with chopped nuts and bake. 

# Y Lee 
* 

OATMEAL COOKIES—Two cups oatmeal, one ¢up milk, 
one cup sugar, one cup lard, three cups flour, three tea- 
spoons baking powder, salt and any flavoring; roll thin; for 
the filling one pound dates, seeded; one cup sugar in enough 
water to cook dates until tender, whjch takes only a few 
minutes. Take a cooky, spread on the date mixture, put an-= 
other cooky on top and bake. These are fine. 


. PLAIN LEPP COOKIES—One pound of brown sugar, one 
pint of molasses, one-half cup of lard, one-half cup butter, — 
one glassful of half water and half whiskey,.two eggs, a 
little salt, four even teaspoons soda stirred in molasses, one 
. teaspoon of all kinds of spices, one cup of hickory nuts, one ~ 
tablespoon of anise seed, flour for stiff batter, Let dough 
stand over night. These cookies are fine when a month old, 


PEANUT COOKIES—Two tablespoons butter, one-fourth 
cup sugar, one egg, one teaspoon baking powder, one-fourth ~ 
| teaspoon salt, one-half cup flour, two tablespoons milk, one- ~ 
- half teaspoon lemon juice, one-half cup peanuts chopped ~ 
fine. Drop by the teaspoonful on an ungreased tin and bake ~ 
in a moderate oven from 12 to 15 minutes. a 


- PFEFFERNUSSE OR SPICED NUTS—One pound of flour, ~ 
ene pound of fine sugar, four large eggs, three ounces of o 
citron, rind of one lemon, one teaspoon of cinnamon, cloves ~ 

and allspice, one teaspoon of baking powder, one cup of nuts © 
- (mot chopped too fine). These cookies are better when old. ~ 

RAISIN COOKIES—One cup melted lard, two cups sugar, 
a pinch of salt, one teaspoon soda in one-half cup of hot ~ 
water and fill the rest with sweet milk; one cup of raisins, 
one teaspoonful of cinnamon, one teaspoonful of cloves, one — 
teaspoonful of baking powder and a little nutmeg, two eggs — 
beaten light. : . 8 

RING COOKIES—Roll out a sheet of white dough, one of 
pink and one of yellow cookie dough, place one upon the © 
other and roll like jelly cake; cut off slices from the end ~ 
“8 poe roll and bake. Another way is to cut in strips and 

ake. a 
SPRINGERLIS—One pound of pulverized sugar, four 

eggs (stir one hour steady), a pinch of soda, butter the size ~ 
of hickory nut, flour to roll stiff. Roll out in forms da Be 
before baking, These are made in wooden forms or designs. 
ao SUGAR COOKIES—One cup lard, two cups sugar, one or 
' two eggs (are good without), one cup milk, either sweet or 
- sour; one teaspoon soda, a little salt, nutmeg. Mix as little 
fiour as-possible. Bake in a quick oven. “ 


eee Ty ae 


CRACKERS iinet OS is 


mp butter, one cup granulated sugar, yolks three 
o teaspoons yanilla, two teaspoons baking powder, 
teaspoons sweet cream. Flour enough to roll dough 
well. Beat white of egg and brush over dough. Sift pow- 
tered sugar over afterward. Cut out, bake in fairly hot oven. 


‘WHITE COOKIES—I am giving a recipe for white 
cookies which are simple to make but excellent: Two cups 


lilla or lemon, two teaspoons baking powder, 10 tablespoons 


COOKY HELPS. 


LEPP KUCHEN OR GERMAN COOKIES—Prepare your 
ough after the recipe, cream butter and lard together with 


hiskey, a little salt, then spices, chopped nuts (which I 
our first), then anise seed, then the flour. Make a stiff 
ough, let stand over night, next day roll out; cut as you de- 
ire, like any other cooky, then bake. The Germans usually 
ake these cookies a month or two before Christmas, mak- 
ag pret delicious for Christmas. First they become hard, 
hen soft. 


TRY BRUSHING each cooky with a soft cotton cloth dip- 
ed in sweet milk, sprinkle with sugar and, when baked, 
ou poe find they are much lighter and nicer for the extra 
rouble. 


TO MAKE COOKIES look dandy put the white of eggs 
eaten just a little on top. Spread’ it and sprinkle with 
ranulated sugar. - 


NICE COOKIES—My mother always said, “If you want 
cookies or jumbles to have a rich crackled look when baked, 
always rub the butter into the flour, as in pie crust, and then 
dd other ingredients.” If you use the ordinary recipe of 
ne cup butter, two of sugar, one of milk, etc., begin with 
four cups flour and ‘add more if necessary before rolling out. 
Tone of the modern cooks seem to Know this, and it may 
elp a young housekeeper who is not satisfied with the 
ooks of her cookies. . 

ROLLING COOKIES—If a clean cheese cloth is spread 
hver the mixing board and well floured, cookies may be roll- 
din a much softer dough than otherwise. 

RICH COOKIES—In making cookies or jumbles always 
mix butter with flour, as for pie crust, if you want rich, 
empting-looking cakes. ‘ 

TO BAKE COOKIES IN GASOLINE OVEN—As nice 
ookies can be baked in a gasoline oven as in a range if 
he pans are turned upside down and the cookies placed on 
the bottom of the pan to bake. 

WHEN I BAKE cookies I like to make two kinds, baking 
the white ones first and using the same pans for ginger 

nes. . 


CRACKERS. 


CHOCOLATE CRACKERS—Melt chocolate, roll one crack- 
r at a time (use little crisp crackers), in the melted choc- 
late, with a fork, drop them on wax paper and set in a cool 
oom to finish. Have the chocolate very thick while dipping 
e crackers. : 

LEMON CRACKERS—Two well-beaten eggs, 2% cups. 
ugar, one cup lard. Beat all together well. Add a little ~ 


' 


water a couple hours. Mix rather stiff, cut in any size de- ~ 
sired, stick with a fork, bake on bottom of bread pan in hot — 
oven. : a 
SWEET CRACKERS—Five cups granulated sugar, two ~ 
cups of fresh lard, one quart of sweet milk, four eggs ~ 
(whites beaten separately), 5 cents’ worth of baker’s am- ~ 
onia. Pulverize the ammonia and dissolve in the milk. © 
Add salt, make a stiff dough, knead well, roll thin and bake 
in a quick oven. After well cooled put in a jar. This recipe 
will fill a 10-gallon jar, and is one I have successfully used ~ 
for a long time. Use pancake turner to lift cookies from ~ 
moulding board to baking pan. x 
WAFERS (Graham)—One-third cup of butter, one cup ~ 
of sugar, one-half cup of water, white of one egg, one tea- 
spoon of cream of tartar, one-half teaspoon soda, graham _ 

pur enough ty knead, and roll thin. Cut in squares and 
wth a fork, Bake quickly until erisp, os 


“CHEESE, DESSERTS ~~ 
Cheese Bs. 
CHEESE BALLS—One cup cheese, whites three eggs well 


beaten; a little bit of red pepper, one-half teaspoon salt; let 
stand after mixing (15 minutes) then make into balls the 


size of walnuts; fry in deep fat until golden brown. 


. SCALLOPED CHEESE—tTake four slices of bread, remove 
the crust, and butter each slice and put in a buttered bakin 
‘dish in layers. Then chop one-quarter pound cheese an 
sprinkle over it some salt and pepper. Mix four well-beaten: 
eggs with three cups of milk and pour over the bread and 
cheese. Bake in a hot even as you would pudding. ‘ 
CHEESE CUSTARD—Half pound of cheese shaved thin "] 
“into pie dish. Beat two eggs well, add one cup milk. Sea- v 
“son with pepper and salt. Bake in a moderate oven, : s 
: CHEESE RELISH—One cup of grated cheese, one heap- ae 
ing teaspoon of butter, cream cheese and butter, roll in balls 
the size of a walnut, make a thimble shaped hole in the top 
of each ball and fill in with a teaspoonful of any nice fruit 
jelly; place balls on a wafer or lettuce leaves and serve. 


+ 


<_ nhs ~ 
So. ee 


Ths 


CHEESE STICKS—Four tablespoons grated cheese, four of ye 
‘fiour, three of butter; rub together, and add two tablespoons of gg 
*mlik,; roll thin, cut in strips and bake light brown. Be 
- CHEESE STRAWS—Two ounces dry bread crumbs, two ee 
ounces grated cheese, two ounces sifted flour, small teaspoon 8 
salt, pure ground pepper to taste; mix together, adding two a 
“ounces butter, last; make a paste, then roll out thin as a a 


*match; cover a pan with buttered paper, bake two or three 
minutes, serve hot, piled up like a log cabin. Have them, 
-when cut, the size of a match. Oyster straws, too, are as 


S5> oe 
St Oe et 


'delicious as cheese straws, and are made in the same way — a 
as the latter. ite ar 
e.” *#  * : me. 
; To keep cheese moist and free from mold, wrap it ina  ~ 
piece of soft muslin which is thoroughly wet in good vine- © 
“gar. You will be surprised at the result, for instead of the =~ 
eheese tasting of vinegar, it will bafresh and entirely free 4 
of mold. ; : 
: Desserts 
ie un is 
- APPLE SNOW—Peel and grate one large sour apple, ae 
sprinkle over a small cup of sugar to keep apple from turn-. im 
ing dark. Break over this the whites of two eggs and beat oS 
mixture constantly for one-half hour, Prepare the snow in :, 
a large bowl; make a thin custard of one pint milk, a pinch a 
of salt, one cup sugar; when boiled add yolks two well- gait 
beaten eggs, one tablespoon vanilla or lemon extract. When 3 
custard is thoroughly cooled, heap the apple snow in a glass > 
dish and pour.the custard around it. Set dish in icebox un- 5% 
til ready for use. nee ays an 
' A DAINTY AND HEALTHFUL DESSERT—Pare and core a 
“apples; pass through food chopper; to make more nourishing. Sa 
nuts may be added, and whipped cream. Excellent for children. ee 
~~ BLANC MANGE—Pour one pint of cold water on one er 
* ounce of gelatin; let it stand an hour; boil one pint of fresh ~~ 

milk and pour over the dissolved gelatin; add one-half pound ie 
of sugar and one teaspoonful of vanilla, one-half pound of ~ a: 

chopped almonds (fine); whip a pint of rich cream and stir - 

in when the mixture.is cool; pour into blanc mange molds, a 

previously wet in cold water. ‘ a 
‘ BLANC MANGE (Chocolate)—One quart milk, one ounce vay 


gelatin soaked in a cup of the milk, one hour; four heaping 
tablespoons grated chocolate, rubbed up witha little milk, 
three eggs (whites and yolks beaten separately),.half cup — 
sugar, two teaspoons vanilla. Heat milk to boiling, pour in 


gelatin and milk, stir until dissolved, add the rest. Boil five * 
minutes, then pour into molds. Serve with cream. 

i BOSTON CREAM—First put into stewpan one quart wa- 
ter and two pounds sugar. Let boil to sirup. While,boiling 
beat whites two eggs, two ounces tartarie acid, one-half bot- — 
tie flavoring—vanilla is best; add to sirup. Put in bottles, 
Set in cool place. In using, pour into ordinary drinking 
glass until about one inch deep, fill up with water, add a 
little soda to make it foam. 


& - a 
. BURNT CREAM—One-half cup granulated sugar. Putin | 
fron spider and burn until a dark brown. Make a custard 
of the following: Two eggs, one-fourth cup sugar, three- 
fourths tablespoon cornstarch, vanilla and one pint milk; 
mix well and add to burnt sugar, stir until it dissolves and == 
' forms a custard. Remove from fire and put in dish. Beat ~~ 
tren of one egg stiff, add two tablespoons sugar, place over ~ 


= 


AS ro 


Tipe eS 
Oy ak a 


way 
sch at 


cream and serve very cold. Cherries or nuts can be placed 
“on top if desired. This is a very simple dish and oné eyery- 
One is sure to like. uh: 


- CHARLOTTE (Berry)—Stew one pint berries—either 
blueberries, raspberries or blackberries—sweeten to ta 


i$ 


ae DESSERTS Se ee 
mash well, pour boiling hot over soft white bread. Have bread — 
cut in small thin squares, arrange a layer\in mold or ~ 
bowl and pour on enough sirup to moisten bread, then an- 
other layer of bread and sirup. When cold, turn out and 

_ serve with cream. Berries with large seeds may be strain- 
ed after stewing. 


Ba CHARLOTTE RUSSE—Whip a pint of chilled cream very 
- stiff with one-half cup of powdered sugar and two tea- 
* spoonfuls of vanilla. Have a chilled bowl with lady fin- 
' gers, split, and fill the bowl with the cream. Keep on the 
ice until wanted. If liked, put°in Moreau brand cherries. 
' * CUSTARD (Soft Caramel)—One quart milk, one-half cup 
sugar, six eggs, one-half teaspoon salt. Put the milk on to 
boil, reserving a cupful. Beat eggs and add cold milk to 
boil, reserving a cupful. Beat eggs and add cold milk to 
them. Stir sugarin small frying pan till it becomes liquid — 
~ and just begins to smoke. Stir it into boiling milk, then add 
beaten eges and cold milk and stir constantly until mixture 
thickens. Set away to cool. Serve at luncheon in glasses. 
: CUSTARD—Delicious but inexpensive custard: Beat two 
- eggs, two tablespoonfuls of sugar, 1% pints milk, pinch salt, 
' one-fourth teaspoon of vanilla. Put into cups or molds. Put 
_ steamer over a pan of cold water and steam 10 minutes af- 
- ter it begins to boil. Set aside to cool. 
' CREAM CUSTARD—One quart cream, four tablespoon- 

» fuls white sugar, whites-of four eggs; stir sugar in cream 
» until dissolved; then add whites of eggs without beating. 
Bake in cups, set in pan half filled with water. Bake in 
oven until it thickens. ae 
Always use a double boiler when making custards and 
' cereals, both of which burn easily, 


DANISH DESSERT—Wash but do not pare rhubarb. Cut 
in pieces and cover with water. Add a good-sized stick of 
cinnamon. Boil the rhubarb until it is cooked to shreds. 
Then strain, sweeten to taste and thicken to a stiff consist- 
ency with cornstarch. Serve cold with cream. It is deli- 
cious and is of a delicate pink tint. 
EASTER DESSERT—Soak one-half box gelatin in one- 
half cup cold water for five minutes. Heat two cups milk, 
— add gelatin; when dissolved sweeten with three tablespoons 
» Sugar, flavor with vanilla. Wash one dozen large eggs, 
~ make hole in large end, pour out contents, pour water into 
* shell clean and drain, then fill with pudding by pouring 
through a funnel. Set the eggs in an upright position in’ 
pan of broken ice, to harden. When ready to serve, take 
- off shells, arrange in a nest of lemon or wine jelly, and serve 
~ with whipped cream. - 
a ICE (Almond)—Two pints of milk, one-half pint of 
cream, two tablespoonfuls of orange-flower water, half 
- pound sweet almonds pounded in°~a mortar, pour in from — 
— time to time a few drops of water, when thoroughly mortar- 
ed add the orange water and half of the milk, strain ~~ 
' through a hair sieve, boil the rest of the milk with the ~ 
.cream, and. keep stirring with a granite spoon; as soon as 
- thick enough, pour in the almonds and milk; let it boil once; 
- let it cool a little before pouring into the molds to freeze. K 
at ICH (Raspberry)—One quart water, 1% cups sugar, two ~~ 
- eups strained fruit juice. Cook sugar and water together 10 © 
* minutes. Add fruit juice, cool and freeze. i 
= ICE CREAM (Banana)—Put one pint milk in a double ~— 
* boiler to scald. Beat the yolks of four eggs until light with ~~ 
- two cups sugar, add to the hot milk and stir until it thick- _ 
ens. Take from the fire, add a pint of cream and set aside 
~ to cool. Peel four ripe bananas and press them through a ~~ 
course sieve. Add to the cold cream and freeze. we 
: ICH CREAM ( ‘aramel)—Four egyes two cups sugar, one- ~ 
half cup flour, one-half pint cream, two quarts milk. Put ~ 
one cup sugar in spider and set on stove to melt, but not © 
burn. Place other ingredients on to boil. When sugar is ~~ 
melted stir into custard and remove at once from fire. Strain ~~ 
and flavor with vanilla. Freeze. sity 


1er until it thickens, then add the whites of the eggs beate 
0 a stiff froth; stir constantly until quite stiff; line a dee 


' MOUSSE Quaple)—_This recipe Nioe a maple mousse 1 
imply prepared and costs no more than a quart of ice cream. 
Beat until light and foamy the yolks of four eggs and put 
vem in a double boiler with one cup of maple sirup. Cook, 
’ Stirring constantly, for 15 minutes, then remove from the 
fire and beat until quite cold. Stir in one pint of rich cream 
which has been stiffly whipped, pour into your mold, over 


reezing have a thick layer of shaved ice in your pail, set 
the mold in, sprinkle a little salt over ae ice, then fill the 


ait. 
PARFAIT (Almond) —A very delicious iene: parfait 
may be served either with or without a chocolate sauce. t 
Over one-half cup of granulated sugar pour one- -fourth 
‘eup of the best sherry and let it stand a couple of hours un- 
‘til the sugar is dissolved. Grate a scant one-half pound of Co 
Imonds which have already been blanched. Whip one pint. 
f thick cream to a stiff froth, add the wine and sugar, nuts” 
nd one tablespoon of Maraschino. When thoroughly mix- 
d turn into a mold, pack with ice and salt as directed above, 
d set away for four hours to ripen. oy 
_ If a chocolate sauce is desired, try the following: “One 
and one-half cups granulated sugar, one-half cup of grated a 
nsweetened chocolate. Mix and add one-half cup cream, 
hen cook until it bubbles in the center. Add a lump of but- 
er the size of a hickorynut, take from the fire and beat un- 
- til it thickens. Keep it warm and serve with the parfait. _ 
- PEACH MELBA—Halve and peel firm ripe peaches. Have — 
eady a sirup made of sugar and water. In making the sir- — 
p a quantity of sugar three-fourths weight of the peaches 
s required and water one-half the weight of the sugar. Let 
he peaches simmer in the sirup until tender, then chill 
horoughly. Have ready a mold of vanilla ice cream ona 
ilver dish which it is well to set in another dish of shaved 
ce. Arrange the peaches around the mold of cream and 
on ee pour a rich raspberry sirup that has been: well 
e de 
PEACHES (Baked)—Wash in warm water, 


we PEARS i eakedj Beet fine pears leaving on giceiae ee 
‘in deep basin with water enough to half cover and sugar t 
ake a medium rich sirup, bake until tender. Serve ver 
‘PUFFS (Chocolate)—Two: efEs, 
sranulated | sugar, one- -half cup sweet milk, one oz. choc 


baking powder sifted in one cup flour. Steam 85 minutes 
Serve with any desired sauce. | 

“PUFFS (Date)—This amount will make five or six cups 

ne egg, one-half cup granulated sugar, one tablespoon but 

‘ter worked through one-half cup flour, as for pie crust; one 
half cup milk (sweet), one scant teaspoonful baking powder, 
half a cup of chopped dates. Add the baking powder to the 

flour before putting in the butter, mix well, fill small cus 
tard cups half full, steam 80 minutes. Do not let the water 
» stop boiling. Serve with cream and sugar or whipped cream 


RICH CREAM (Frozen)—Cook till very soft a cup of ce, 
th water just to cover; add the juice of one lemon to the 
When the rice is done uncover it and let it stand i 
he oven with the door open till it has steamed dry; the 
dda cup of thick sugar and water sirup; let it stand half — 
an hour, drain it, add a cup of whipped cream and stir i 
into a quart of well- frozen plain vanilla ice cream; when 
rm put in a mold; pack this in ice and.salt and let it. sta 1d 
two hours to ripen, ; 
ra OUFFLE (Fruit)—Strawberries, red raspberies. or peach mat 
an be used. Into a rather large dish break white of ~ 
e egg, two-thirds cur of granulated sugar, one cup | br 
uit, beat hard with egg beater or silver fork . -unti 
rms a stiff dressing. . Use with any tworlayers cak 
en neha on tOD a: up mit 


< SOUFFLE (orange) Make a ‘rich’ cuatard® and: pour 
over stale sponge-cake cut into small cubes and saturated ~ 
eae ater. juice. Cover with meringue, brown nicely and a 


Pp 
at 


- The strawberry sauce can be made as thin as wanted by inst 
creasing the amount of fruit juice. ' 


_ WHIP (Apple)—Grate one good-sized apple, then. whip 
whites of two eggs about half stiff; put in apple and one 
cup granulated sugar, and whip till very light. Set in co 
place till ready to use, then whip down and serve on sma 
? plates or ice cream dishes; one large spoonful of app 
_ whip, then maple mousse in center, with -cherries on to 
_ Makes a fine looking dessert and is also very good. 


: WHIP (Prune)—Cook 12 large prunes until tender, ch 
_ fine; beat whites three eggs with pinch of salt, add one-third ~ 
cup sugar, one-fourth teaspoon baking powder; add prunes, | 
BOY: bake 30 minutes; set pan in another pan of cold water an 
‘ae _ put. in the oven to bake. Sauce—Yolks three eggs beaten, 
add one-third cup sugar, 1% cups milk, stir on the stove un- 
til it comes to boiling point; take from the fire, add one 
_ teaspoon vanilla and cover dish. This is such a good des- 
- sert you can feed it to any invalid. 
> ‘WHIP (Prune Nut)—One pound prunes stoned and chop- 
- ped, whites of four eggs and one cup sugar beaten lightly, 
_ one-half cup chopped walnuts. Bake. until brown. Serve 
_ with whipped cream or vanilla ice cream. age eye 


Doughnuts 


Two eggs and 1% cups of sugar and beat them together, 
ilk and a little salt, three tablespoonfuls of 
- Some people prefer the melted butte 
but I have had better results with the lard. 


~ closely and turn them right, without letting them stand 
soak _up the grease. g 


“is recipe will make about 34 good doughnuts. _ 

or the pumpkin pie, I use the canned pumpkin. There * 

need of troubling about using a fresh pumpkin, for the — 
pned vegetable is very nicely put up and of good qualit 


“T take two eges and about four tablespoonfuls of sugar a 

and beat them together. Then a little salt—not quite ; 
as cinnamon and ginger to taste. After I get 
these all mixed in, with half a can of pumpkin, I thin it with 
@ pint of milk. It is so thin that it runs just like AV RIRE 
When it goes into the oven it thickens, you know. 


“This makes one large pie. I always use a very 
tin for this pie. ‘ 
DROP DOUGHNUTS—One and one-half cups powde 
one cup sweet milk, 31% cups flour (not sifted 
one-half teaspoon salt, two teaspoons baking | powde 
three eggs. Drop with a teaspoon in boiling lard. i 
FRIED CAKES—One egg, one cup milk (sweet), two de 
sertspoons melted lard, a little nutmeg, a pinch of salt, tw 
aspoons baking powder. This has been used in our "fam ly 


CREAM FRIED CAKH—One pint sweet cream, ‘th 
eggs, one heaping cupful sugar, salt to taste, three teaspoo 
ae baking powder, sifted in enough flour to roll. | es 
* % m ; + 

ey, Two cups mashed potatoes, two cups sugar, te 1 

weet milk, four tablespoons melted lard, five teaspoo 

ing powder, a& eee of salt, flour enough teu ro 

in pot lard, 5 rN 


One and one-half cups surar, two: Tahlospanae tara, ¥ 
eggs, pinch of salt, flavor with. one teaspoon cinnamon, two 
cups sour milk and two teaspoons soda; add enough flour t 
make soft to roll. Cook in pure lard about six inches def 
ca the pan. i 


POTATO DOUGHNUTS—This is the best doughnut reolpe x 
I ever tried. Bc 
‘Mix two cupfuls of hot mashed potatoes with two eap= . 
-fuls of sugar, add one cupful of milk, three eggs beaten — 
separately, a little salt, nutmeg for flavoring, and lastly — 
three tablespoonfuls of melted butter. Add flour to make a 
stiff dough into which five teaspoonfuls of baking powder ~ 
have been sifted. These doughnuts are different, BUTE lene 
fat and keep more moist than the usual kind. 
* * * 


Five medium-sized potatoes boiled and mashed, 1% cups. 
W sugar, one cup sweet milk, three eggs, five teaspoons baking — 
powder, flour to thicken; roll and cut; knead as little as pos- 
sible. Boil potatoes and work in sugar, add eggs well beat- 
en, add flour and baking powder well Tastee op abo 
three times. 

* * % 

- QOne cup mashed potatoes, one cup sugar; mix witite ho 
Two eges, one cup sweet milk, four cups flour, four te 
‘Spoons baking powder, pinch salt one teaspoon vanilla. — 
into shape, fry in deep fat. 
| dered sugar. This will make 2% dozen. 

oh goa * * * 

_. One cup sugar, two tablespoons butter and lard, two ege is 
em eent separately), one cup milk, one cup ‘mashed potatoes 
(warm), one-half teaspoon salt, one-half teaspoon grated — 
nutmeg, 2% teaspoons baking powder, five cups flour. Beat 
the sugar, shortening and warm mashed potatoes togethe 
then add egg yolks and whites beaten light, then milk, nu 
meg, flour, baking powder and salt. Roll and cut, fry in 1 
_ pounds hot lard. Turn while frying, until a gZoo0d brow 

Dip in and out of hot water quickly, as you ake them out 

Q. Have found this a very good recipe; the Pa dy ito 

- makes them so moist. ey 


- SOUR MILK DOUGHNUTS—This recipe for doughnuts: 1s 
original and one the writer has been asked for many times. 
One medium cup sugar (gran. ), one coffee cup sour milk, aK 
dissolve one teaspoon of soda in the milk; three stirring _ 
spoons of melted butter, two or three eggs, ‘one-half grated 
“nutmeg. Sift one teaspoon baking powder ee flour. Use 
eay flour—enough for soft dough. : 


“One cup sugar, one cup sour cream, one cup “butterm ik, 
one egg, one teaspoon soda dissolved in the buttermilk, flour 
nough to roll, fry in deep lard. Regia milk can be used in aN 
tead of buttermilk. near wate: 


i, 


r CRULLERS—Two cups of buttermilk, two cups oe eee 
one teaspoon of baking powder, one- -half teaspoon of soda; 


one cup “rich 
, one cup sugar; flour to roll out, three teaspoons: esta 2) 


“One and one-half cups sweet milk, 1% cups sugar, 7 1 
rablespoons melted butter, three eggs, five teaspoons va 
rowder, nearly two quarts. flour, nutmeg. = ae 


- | When frying Bence ada one cup of beef fat whieh 
oe pane been fried out, and the grease will. not eats che 
0 e cakes. 


nolding the top of the bag closed. This will coat them with — 
; Sugar quickly and more evenly than by any other way. Ripee 


Dressing for Poultry and Meats 


Beet, on 
steak—Save all pieces of bread or biscuit and when there 
enough for a quart when chopped, add one large chopped 
onion, one spoon powdered sage, four spoons melted butte 
one small teaspoon salt and pepper to taste; moisten wit! 
one eup milk and bake in tin one-half hour. This is e 
jent and makes meat go much further. 
. DRESSING—Everyone has a particular method. of 
e old-time dressing, but the new e ‘recipe has — 
ried so often, with never a failure, that I give 4a; wit S 
‘Take pucicent bread crumbs to 


aie Ae SY aac Na “pity iy Pe Peg ue ls be ee Re pe. ee 
DUMPLINGS ee 
and pour tepid water over (not warm or hot, for that 


This makes it light. After all is pressed out toss it up 
tly and add pepper, salt, sage (if liked), one-half cup 
ted butter anda well-beaten egg. Work all ingredients 
ather thoroughly and add to the fowl. The addition of 
pound of well-washed seedless raisins makes a nice 
nge. A bunch of celery that has been washed clean and 
fine is also a good addition. One teacupful country sau- 
e mixed into the dressing for a turkey is liked by some. 
ers prefer a small onion minced fine or a teacup of fine- 
cut cabbage... Any of these makes a nice addition to an or- 
ary plain dressing. 


DRESSING FOR ROAST DUCK—tThree pints bread 
umbs, a little butter and salt pork, two onions.chopped 
1e, salt, pepper and sage. 

DRESSING FOR ROAST PIG, GOOSE OR TURKEY—I 
ave used this for over 10 years and think it excellent for 
roast pig and it is splendid for roast goose and turkey. Three 


ore can be added if needed. 
FILLING FOR POULTRY—One-half pound ground pork, 
one-half loaf white bread soaked in water, one stick celery 


pepper to taste. Place a piece of butter in.frying pan, add 
nions; when brown add meat and fry all untill done. Then 
queeze water out of bread, add eggs, celery, seasoning and 
eat; mix all together. Makes a very good filling or can be 
made into a meat loaf. 


DRESSING FOR TURKEY OR CHICKEN—Take bread 
hat is over a day old, crumb and cut into small pieces. Put 
7o pounds of butter into a kettle and fry the bread in it 
itil brown. Pour over a pint of milk, season with salt, 
pper and a little ground sage, then break five or six eggs 
stir into it, take off from the fire, (do not cook after the 


for) 


e fowl. This is quantity for turkey. Chicken does not 
1ke aS much. Frying the bread in the butter gives it 2 
ich flavor, and the eggs make it light. 

This recipe for dressing is one that was used by a Ger- 
an grandmother who cooked at the big hotel at Baden- 
nden, Germany. 


Dumplings 


i... flour in bread bowl, making a hole in center, put in- 
it one teaspoon pulverized saleratus and mix with it a 
handful of dry flour; add one pint rich buttermilk or sour 
cream and pinch of salt. Stir briskly until it foams, then 
stir in the flour until.you have a soft dough. Knead but lit- 
tle, roll out in round pieces, as for pie crust, but rather 


stick. Lap the crust over the fruit, fastening the edges se- 
curely. Prick with fork to expel the air, and squeeze in the 
hand until they assume a round form the size of a large 
F teacup. When they are all made this way, drop into a ket- 
tle of boiling Salt water, containing one gallon, and on bot- 
tom of kettle place an old plate to prevent burning. Boil 
briskly for three-fourths hour. Keep closely covered. Serve 
hot with cream, and sugar flavored with lemon or nutmeg. 
Pieplant, raspberries, strawberries and other fruit make de- 
ficious dumplings. 

APPLE DUMPLINGS (Baked)—One egg well beaten, one 
p water, one tablespoon shortening, one heaping teaspoon 


900n. Fill deep dish or tin half full of sliced apples, 
read over them one cup sugar, spread dough evenly over 
he apples and bake slowly. Serve plain or with whipped 
cream; or, when done, turn out of baking dish, leaving the 


read over top. 


CHERRY DUMPLINGS—One cup sweet milk, two tea- 
poons baking powder, pinch of salt, flour enough to make a 


sr and boil 10 minutes or until done. ‘ 


es it heavy. Let this stand for a few minutes, then take 
handful at a time and squeeze out into another ves- ~ 


°>LE DUMPLINGS (Boiled)—Make a biscuit dough by 


thicker. Place apples on one-half of crust, and dredge over 


@ little flour, wetting the edges of the crust to make it * 


king powder; stir batter stiff enough to spread with © 


ples sidé up and beat up the whites of two eggs and’ 


This makes sufficient dressing for a large turkey, but 


chopped fine, four onions chopped fine, two eggs, salt and . 


A; 


very stiff batter. Have one quart of cherries boiling; drop Re: 
nto the boiling fruit the batter, one spoonful at a time, COV= — 


> cus DUMPLINGS—Butter enka. ‘half all witht any bere - 
ries or stewed fruit of any kind (berries need no cooking), — 
‘make batter—a little salt, three tablespoons sour milk (not — 
buttermilk) for each cup (soda according to how sour the 
nilk is), sift in enough flour to make stiff batter; drop on © 
each cup of berries and steam 20 minutes; eat with millk ae 
‘Sugar or butter and sugar. 

fo DROP DUMPLINGS—-One pint flour, two ‘teaspoons pak- 
ing powder, one-eighth teaspoon salt; sift these together. 
Beat one egg and add to flour, then add just enough water — 
‘to make a very stiff dough. Cut off with large spoon e 


- drop ene broth; cook for 15 minutes. These are al-- 
= ways li 
, FRIED DUMPLINGS—Take what are left from the drop 

‘dumplings, cut in slices, dip in beaten ese, then cornmeal, | 

-and fry; delicious for breakfast. ‘4 

oF FRUIT DUMPLINGS—A cheap dessert: One cup flour, | 

~ one teaspoon baking powder; pinch salt, water enough tou 
make stiff dough. Put in greased pan, Set in steamer, put — 
on any fruit desired (sliced apples are best), set steamer in- 
kettle of boiling water, boil 10 or 15 minutes. While boil- — 

- ing, take 1% cups water, two-thirds cup sugar, butter size ee 

: _ of walnut, juice one lemon (or any desired flavor); put on 
stove to poil; when it comes to boiling point, thicken with ‘ 
two teaspoons cornstarch wet with a little water. ee 
dumplings are done pour dressing over, serve at once; makes 
enough for six or seven persons. If made in an ege- “poacher fs 
“they are better, as it makes them into molds. 

i LIVER DUMPLINGS—Grind 10 cents’ worth of liver, soak 
_two slices bread, press out dry; use two eggs, mince a little a 
onion, a little parsley and a little celery; mix all we 1; use ~ 
-enouch flour to make stiff dough, drop a’ teaspoon at a ‘time 
in meat broth. Serve with. plenty of broth. - 
-- MEAT DUMPLINGS—Chop cold boiled meat and ‘season! 
“well with salt and pepper. Stir up some biscuit dough. Put 
‘a spoonful of dough in a cup, have a cup for each person, 
then put two or three spoonfuls of meat in the cup and then’ 
another spoonful of dough, then steam. Serve with gravy. 7 

: ‘PEACH DUMPLINGS—Cut out, saucer size, ted-bisente 

dough rolled thin, place in each a peach or half a peach 


} gether at top, place in deep granite tin, put sugar, butter, 
pieces of peaches around, pour over all one cup boiling 
water just before placing in oven; bake one-half hour or 
Stil) nicely browned, serve at once with sugar and cream. 
i POTATO DUMPLINGS—Grate three large potatoes, ane 
_ ha’* cup of milk, one egg, one-half teaspoon: baking powder, iE 
¢ teaspoon of salt; add flour till it won’t stick to your — 
Jon; roll into a pall and cook 45 minutes. Serve with sy 
pork chops and cabbage. ne 
* STRAMED DUMPLINGS—T¢C every cup flour add one tea- 
‘spoon baking powder, a little salt, mix with water, roll about — 
att inches thick, cut in squares of two inches, put in an 


“and steam for 12 or 15 minutes. Do not remove cover until 
-then. You can also use this same dough, rolled thin, cut in- 
squares, fill with apples, steam 15 or 20 minutes. Use sauce 
of milk or cream, well sweetened, with a little vanilla flavor- 
ing. Follow these directions and you will always have du 
 plings as light as feathers. 


= DUMPLINGS FOR STEWS—Mix two cups flour, one ‘tea- Mr 
' Spoon baking powder, one-third teaspoonful salt. Add milk — 

- to mix to thick batter. Drop. by small spoonfuls over ‘boi 
; ing stew and cook 20 minutes. : oy 
* # Ea Tey 


__. DUMPLING WISDOM—To prevent dumplings for as 
_of fricassee becoming heavy or soggy, don’t use’ shortenings, 
- Heaviness may also pe caused by a removal of the lid of p 
or steamer before the dumpling are done. Flour, salt, ba: 
ie powder and sweet milk are all that are needed to make 
tender, fluffy dumplings of this kind, The dry ingredient 
should be sifted carefully together, then quickly mixed witha i 
the milk. During the cooking the liquid in pot or steamer 
Should be kept at a steady boil. No more dough or ‘batte1 
should be dropped in at one time than will cover the su 


_ dumplings are dropped in at once, those underneath are su 
to be soggy. Allow 20 minutes for cooking. 
_ If spoon is dipped in cold water each ne when dropp 


BAKED EGGS—Grease dripping pan or small dish 
utter; break eggs carefuily and cover bottom of dish 
per and salt to taste. Put a small piece of butter o 
egg and bake in a slow oven, taking care not to bu 


Butter your. gem pans, preak Ace into each, co 
th a tablespoon of cream, adding salt and pep 
ntil the Waliee: are set and serve at Ouse, 


BOILED. (Sott)__Have the water ones ada a litt 
0 the water; allow four minutes for cooking. To cook hard 
allow about 10 minutes. 


. BASKETS—Cut a slice of pread about two inehag ‘thick 
for each egg. Carefully scoop out a recess in the middle of 
_ the slice big enough to hold an egg and _ round the edges of ~ 
the slice so that it looks like a basket. Dry the baskets in aq 
slow oven until they are crisp and brown. Then in each put 
a little butter, a teaspoon of milk, salt, pepper and an eggs: — 
Put the baskets in the oven and leave them there until the 
 eggss are set. 
s BIRD’S NEST EGGS—Whip the white of the egg stift 
and pile it in the shape of a nest on a thin slice of whole 
wheat or graham bread toast, moistened with a little milk 
and buttered on the under side. 


fourth pound dried beef broken into small pieces. Scramble — 
the’ eggs into beef. Don’t cook very long or eggs will be 
hard 
DEVILED EGGS—Hara boil eggs in cold water: whe 
: ‘cold peel. Just cut your egg in half either way, carefully 
take out yolk, mash yolks, add lump butter and prepared 
- mustard to make a thick paste. With this refill whites. If 
' fora picnic put together with toothpicks. Some use the dry 
mustard, but I find the prepared mustard much better. © 


ay EGG CUTLETS—tThree tablespoons each butter and flou 
one-half tablespoon salt, dash of cayenne, 1% cups mil 
Stir into this eight hard-boiled and coarsely chopped egg 
x small tablespoon lemon juice, 10 drops onion juice, one tabl 
i spoon chopped parsley, yolks two beaten eggs. Stir and 
cook for a minute, set aside until chilled, form into small 
-eutlets, dip in. beaten eggs and fine ‘bread Cre Rr $f a 
- golden brown. : 


ESCALOPED EGGS—Slice four hard-boiled eges. 
“six of eight slices of white bread (according to _ size_ of 


ne slice buttered bread in dish, lay slices of egg on bread, — 
ilt and pepper well; and so on for three or four layers. Fo 
-.e top have whole slice of bread or cracker crumbs, © P 
—Jater enough in dish to moisten bottom slice of bread, he 
lowly for 20 minutes; have 1% cups of sweet milk hot, pen 
yver all; bake slowly one hour. Serve hot. 
FRIED EGGS (Soft)—Have the fat hot.in frying pa . 
“yreak the eggs in one at a time, lift the pan from fire and 
lip hot fat over eggs until done to taste. If wished har Me 
‘eave pan on fire and turn over if necessary. 
-. BEGGS FOR INVALID—Grease a common saucer with ‘bu 
er, break the egg into it, cover with boiling water and 1 
# tand until white sets. Ce 
- BHGGS WITH MUSTARD—Boil eggs hard, remove. york i 
after cutting in half, chop yolks fine, mix with mustard, lay 
the whites on the meat platter or a plate, and fill with aeOr, 
ped yolks. 
; EGGS WITH NOODLES—Take six hard poiled eggs, ‘re- 
- move the shells and cut in half. Take out the yolks, crush 


them and garnish with parsley. Pour over all the following 

white dressing: A piece of butter the size of an egg, melted, 
one level tablespoon of flour, one teacup of milk. Cook t 
gether until the mixture creams : 
- POACHED EGGS—To one pint boiling water add t 
heaping spoons salt, drop the eggs in carefully, run a pack 


under them to loosen from the basin. They will retain oH ir . 
PuSDe and are not salted at all. Stir after adding salt. 


. SCRAMBLED—Beat well one dozen eggs or less, m mel 

| ‘some butter in frying pan, season to taste, put in pan se 
-eook slowly, stirring until done. Another way: Beat o 
- dozen eggs, add one cup milk, one heaping tablespoon_ poy 
put butter in pan and melt; salt and pepper to taste. Sti 

keep from burning. 


EGGS IN TOMATO cUPS—Cut a piece from the seine 5 
tomato and with a spoon scoop out the center. Sprinkle cav- — 
ity with a few drops of vinegar, break and carefully dro 
araw egg in each. Place a part in a buttered pan and ba 
in moderate oven until eggs are set. Serve with. or witho 
cream sauce. Se 


PRE es 
EGG HELPS. ; is 
WHEN BOILING EGGS be sure the water. is boiling when 
you drop them in and you will have no trouble in removing 
the shells. i \ pean 
- PLACE SALT in water when boiling: eses and it will pr 

vent a cracked egg from spreading. 
 - ABOUT TAKING RAW EGGS—After. ere ‘is peaten ‘thor- 
i oughly strain through wire sieve;-will take out all stringy 
_ substance; will find it pleasanter to take. A few teaspoons 

_ of milk, a little sugar or salt, improves the taste. E 
if TO REMOVE ‘SHELLS—After boiling eggs, allow cold* 7 
_ water to run on them for a couple of seconds, and the sheliss = 

can be removed without mutilating the eggs. 


water, and white of egg won’t spread all over pan. 
A perforated spoon to lift eggs when poached. 


ae ONE EGG DO FOR TWO—For icings, meringues and. for 
cakes where whites are beaten separately, take one-half eggs 
‘shell full of water, with pinch of salt and cream of tartar 
for each white used. You will have the same Branch oe Se 
stiff froth that two whites would make. — ‘ me 
: TO SAVE EGGS—Two eggs will make as good a cake a 
six. A spoonful of cornstarch equals an egg in all cooking. 
$ FOR ICING—I have never known this to’ fail. When 
beating eggs for icing, after they have started to froth, add 
one or two tablespoonfuls of cold water and you will have 
_ double the quantity of icing. 
WHEN EGGS ARE SCARCH—In making a custard pie, 
two large spoonfuls of finely rolled bread | or cooky crumbs 
will nicely take the place of one oS: : 


For frosting, stir one ne ug mulpodees sugar ‘and five 
_ teaspoonfuls of sweet cream or milk together in a bowl. a Tf f 
not sufficientiy moist, add milk. : % 
TO BEAT EGGS—Add a nr of salt to white of eggs; 
it will beat stiff quickly.’ 

TO BEAT EGGS STIFF—I will tell you how: T make 
frosting. Take the whites of as many eggs as you want and 
put a little pinch of salt in. Then beat it, and then put 
much sugar in as you like, but if you put too much in it 
will be crusty. Beat the eggs again after the sugar is in. © 
After you have the frosting on the cake, or what you want — 
-to put it on, put it in the oven and dry it a little. ‘Try it 
pnd beat it ‘enough before and after the sugar is in.- — fae 

._ NEVER WASH FRYING PANS that you fry eggs ‘in, it 
_makes them stick;.always wipe. If pans get a little rough, 

set on stove with a little salt and scour ee brown paper. 

Your fried eggs and omelets will slide off. 
SNOW FOR EGGS—To save. eggs in the winter when 
they are scarce and high in price use one tablespoonful o 
“snow instead of one egg. This works periacty evel tee 
“ pakes, cookies, pancakes, doughnuts, sbibe 


; CATFISH—Boil about one-half hour, then roll i soon 
and sprinkle with pepper, salt and small bits of butter. 


and chopped clams. 
: peerting of nutmeg. Let stand 10 minutes, strain, serve in 

cups with whipped cream. ¢ ts 
_.,. CODFISH—Soak well to remove salt; cut in nice slices 0 

“tear in good sized pieces; boil until done. Turn water o: 
put on a deep platter or dish; boil one cup of milk to whic 
a piece of butter has been added. When boiled turn ove: 


epee and serve hot. 
a Sa Pa Lee 


a a Pick codfish to pieces, pound, put into cold Wataes ‘pou 
off. immediately, add rich milk and a little onion juice 
“Thicken with flour and butter rubbed together, then ‘take 
~from stove and stir in lightly a_well-beaten egg and _ ee: 
Sour cream or milk can be used in codfish or any ki nd 

vegetable after it is thickened without curdling. 

| CODFISH BALLS—One cup potatoes, one- -half cup ¢ 
“Ash, speck pepper, two teaspoons butter, one-half egg, — 
for frying. Wash fish and shred in one-half inch ‘plece 
" Ry Lees cut in quartete and cover with boil 


"Ses Se BRS Bray ae Pe 
ie Ae ht Ee ae Way te 


ANE ae AoC, 


Cook 95 einutes or until potatoes are ayes ea very ar. 
mash fine, add butter, seasoning and beaten egg. Beat well, — 
shape on a spoon, drop into smoking hot fat, rye until 
brown and drain on brown paper. 
- CODFISH CHOWDER—About two hours before meals ; 
time wash one-half pound shredded codfish, place on stove 
in one quart or so water to barely simmer for one hour. Bry 
three small slices salt pork (if pork fries out a great nee 
of grease pour most_of it off) and dice pork. Add two or 
three smali onions. When onions are browned add pork and — 
- onions to codfish and set on _to boil. Add three medium ~— 
sized, finely sliced potatoes. ‘When potatoes are cooked add a 
three tablespoons cream or some butter and milk to make — ae 
two quarts or more of broth; pepper and salt to taste. Have 
some Slices of bread toasted, and when broth comes to boil- — 2 
ing point pour over toast and serve. Crackers may be used e: 
in place of toast, but we think part toast and part crackers ne 
gives better flavor than crackers alone. We think it a very — 
nice dish; may be warmed again without spoiling it if any Ly 
is left over. | ‘ 
ESCALOPED CODFISH—Into well buttered baking pan f 
place layers of flaked and freshened fish and boiled rice or . 


macaroni; season each layer with salt, pepper and plenty of 

butter; pour over enough milk to cover, then add a sprink- — 
ling of bread crumbs with several bits of butter on top. a 
' Bake slowly until nicely browned. ae 


CODFISH WITH MACARONI—One pound salt codfish, 7 
freshen, cook until done. Now take one package macaroni, 
- break up fine, boil until tender, drain, put layer in granite. a 
bake dish, butter, a little pepper, a little salt, then a layer | 
- of fish and so on until dish is nearly full; then take two or 
three eggs, half cup milk, one tablespoon flour; beat and 
pour over; bake in hot oven 20 minutes. ; 
CODFISH PATTIES—If you have any creamed codfish re- : 
maining from breakfast, it can be used this way: Make some Rs 
tiny puff paste shells, baking them in a quick oven; when — 
cold fill with the creamed codfish, dust with grated nutmeg; hs 
cover top of each shell with a teaspoonful of whipped cream, sg 
' lightly salted, and return for a second time to a hot oven. a 
Serve with fried parsley and thin slices of lemon. - ‘é a 
CODFISH WITH TOMATOES—I had creamed codfish for — e 
dinner; also stewed tomatoes. When dinner was over there — . 
he 
ou 


was some creamed codfish left; also some stewed tomatoes, — 
but not enough of either one to serve for another meal. I 
mixed them together and served on dices of toast and was rh 
surprised at what a nice dish it made. No one guessed but a 
i met Sam was something a French chef had given me the a 
~ recipe for 

CREAMED FISH—Make a cream sauce by melting one xy 
tablespoonful of butter, adding,,when it is hot, one table- 
‘spoonful of flour. Cook until smooth and frothy, then add 
one-half pint of milk, and salt to taste. Let this come to a 


_ of well browned toast, and add a poached egg for each mem- 
ber of the family. This, too, makes a good dish for luncheon, 
FRIED FISH—Take plenty of lard and roll fish thorough- 
ly in flour before frying-—will keep tpieces so much nicer and 
more solid. Season to taste. To take the fishy taste out of 
the spider after frying, hold spider upside down over blaz~ — 
ing fire for a few minutes, after washing. 
a MISH FRITTERS—Make sauce of one tablespoon flour, 
one tablespoon butter, one-half cup hot milk, cook until — 
quite stiff; mix in one cup shredded fish, add one egg well — 
- beaten, salt and pepper to taste. Have as thick as for a bat- 
ter, drop into boiling hot fat. Serve at once. 
: HERRING (Sour)—Pour water over salted herring, let 
stand 24 hours, changing water a few times; then clean, cut 
up in small pieces, pour over them vinegar, put in bay — 
' leaves, cloves and cut up one onion; then let stand 24 hours. a 
They are fine <<a 
a OYSTERS AU GRATIN—In a saucepan put one table-_ 
' spoonful of butter. Melt, and add one tablespoonful of flour, 
“half teaspoonful of salt, and a little white. pepper. “Mix 
~ smooth and stir in one cupful of milk until it thickens. Add - 
ey little anchovy sauce or Worcestershire if liked. Butter — 
either small dishes or one large one. Put in a layer of 
sauce, then one of oysters, salt and pepper, more sauce and _ 
another layer of oysters. Cover with bread erumbs, dot — 
thickly with butter, and bake in a quick oven. A teaspoon- 
ful of chopped parsley and two tablespoonfuls of grated 
cheese added to the sauce improves it for some. . 


-. OYSTER COCKKTAIL—Served in punch or champagn 
glasses; to every glass allow one teaspoon lemon juice, two 
_ teaspoons catsup, one-fourth teaspoon Worcestershire sauc 

_ two tablespoons small oysters; one drop tabasco sauce fo 
be every three glasses; salt and pure phos pepper ty: taste: 


-Saucépan, which should be about one pint, add one-half tea- 
spoon ‘sait, white pepper, or paprika to taste, two to three 
. cloves, ‘blade ‘of mace, piece of bay leaf; cover and let sim- 
mer a few minutes while preparing the toast. Toast six 
_ slices of bread to a delicate brown. Butter both sides. Lay 
a slice on each of six small dishes. On each side of toast — 
lay six or eight. oysters. Strain the oyster liquor, add one ~ 
- tablespoonful of butter, and, when melted put five or six oh 
e Be oon ils of liquor on each slice of toast. Put into hot — 
“oven or under moderate flame of gas range, and let bake five Ss 
»or six minutes, Serve at once. 


i: DEVILED OYSTERS—Drain the oysters, butter individual 4 
dishes, lay in each-three or four oysters, dust with salt, pep- 
“per and paprika, sprinkle with lemon juice and dot with. 
‘patie of butter. Bake in hot oven until the gills begin to 
Tru oie 
FRIED OYSTERS—One pint large oysters, three eses a 
well beaten to which add salt and pepper to taste, about one- 
half pound crackers rolled very fine (about like sugar). 
“Wash oysters and lay on a towel and pat out till moisture 
“has disappeared, then dip in pelos! crumbs, then in ese, ¥ 
then in cracker c -mbs again. 


butter browns them nicely and gives such a nice flavor. 

' Have grease very hot. I have used the spider very often : 
~ with great success. mG 
. ESCALOPED OYSTERS—Clean free from bits of shell. 

aS quart of oysters. Mix one cup each of bread and crack- 
-er crumbs and stir into one-half cup melted butter. Add 

- enough oyster liquor to two tablespoons cream to measure — 

one-half cup. Put a thin layer of buttered crumbs in bot- — 

tom of the pudding dish, buttered. Cover with oysters, dust ~ 
with salt, pepper, and if liked, celery salt and paprika. Then 
another layer of crumbs and oysters. with crumbs on top. 

Sprinkle over tne liquid just before the last layer of crumbs. — 

_ Put on cover, bake in moderately quick oven about 30. min~- pe 

utes. Uncover and brown delicately. +f 
~ PIG IN BLANKET—Take bacon that has been sliced real. ae 

thin and rather large oysters. Put two oysters in each ae as 


“remove ‘from the grease and take out the toothpicks and 
the bacon wil stay in shape. These must be served these 
minute they are removed from the fire in order to have: them ie 
@ success. : ae 
OYSTER SAUTE—Toast six slices of bread. Drain: a a 
quart of oysters and dry on a clean towel. Then roll oysters 
in a little flour seasoned with salt and pepper. Put three 
lices of bacon into a large frying pan. Remove bacon 
when fat has all fried out of it. Add two rounding table-_ 
spoons butter and let brown a little. Put oysters in pan 
over hot fire and turn oysters as fast as edges curl and re- 
“move from fire quickly. Serve six or eight oysters over 
“each slice of toast. Garnish with cut olives or pimolas, or 
i: pickles and sliced lemon points, Will serve six per- 


on 
OYSTER Rae e peas one cup of strained oyster. jquor 


a saltspoon of pepper, "one tablespoon butter and one table- 
‘spoon rolled crackers. When it begins to boil add one 
bate il of oysters; boil one minute. Put half ae of baobegp: 


- oysters with their liquid; ele they come ‘ie a boil put in 
Bicne pint milk, one tablespoon butter mixed with two table- — 
spoons fiour and a little salt and pepper. Let it boil up, ~ 
_ then Bony over slices of nicely browned and buttered toast 
serve 
~ SALMON CAKE—One can salmon, one slice bread, crumb 
‘ed, a little finely minced onion, a pinch of red pepper, on 
eggs, a little salt; mix and form into cakes; fry a ligh 
brown. These are nice cold for picnics or lunch. 
' SALMON- CHOPS—One box salmon (eight ehops), thre 
- shredded wheat biscuits, roll out finely, keeping two fo 
breading and one for white sauce. 


'. White Sauce: One tablespoon butter, one- tablespoo 
flour, one cup: milk. Melt butter, stir in flour, add milk, le 
Beiscuit, boil, stirring all the. time, and add one ee 
- biscu 

. Drain liquor from salmon. Mince salmon with fork. ag 
ne-half teaspoon salt and one-eighth teaspoon _ paprilca 
fouls. fish with white sauce and set in cool Pisce: Form it 


J ete sy 


~ 
een 


d 


“to .elght chop "a 


cuit crumbs. 


Salt and pep- = 


per to taste. eG 
SALMON CROQUETTES—Shred one can of salmon, re-. 
moving all skin and bone, then mix with about one-half — 
- dozen of mashed potatoes, two eggs well beaten and sea- 
gon with salt and pepper; roll in bread crumbs and fry in 
hot lard. This makes one dozen of nice sized cakes. ee 
' FRIED SALMON—Remove from can as whole as you can, 
cut in pieces. Beat two eggs and have ready with some 
-eracker crumbs; dip in the eggs.and roll in cracker crumbs — 
and fry. Sa aA 


seasoned with salt and a little cayenne pepper. Stir one 
teaspoon flour smoothly into one-half cup cream, cook @ 
few minutes, and mix thoroughly with salmon. Put into 
baking dish layer of bread crumbs and bits of butter, layer ~ 
of salmon and so on, with top layer of bread crumbs and ve 
butter. Bake in hot oven about 85 minutes. Garnish with — 
~ sprigs of parsley and serve hot. ; ae ee 
- - SALMON PIE—Make a creamed salmon as follows: Melt 
two level tablespoons butter in a saucepan (do not brown), — 
add two level tablespoons flour, salt to taste and a little © 
' pepper. Stir until smooth. Now add a little at a time, 
beating well, a cup. of hot milk; when smooth add a can of — 
good salmon, freed from bones and skin and broken into — 
inch ,pieces. Stir lightly until thoroughly heated. Have a 
pudding dish lined one inch thick with hot mashed potatoes 
well seasoned, pour in the creamed salmon, cover with more 
potato, brush over with butter and bake a delicate brown. 
Or arrange the potatoes on a hot, dish, in a circle, pour 
creamed salmon in center and serve at once. ig? pte at 
SALMON ROAST—Take one can salmon, add one cup of — 
stale bread crumbs, grate into it one onion, season with 
salt and pepper, then add one egg Mix well, form into loaf 
and roast until brown in a hot oven. = 
SALMON SALAD—A can of salmon, a little celery ot 


_ teaspoon salt, é 
' spoon flour and one egg. Mix well and pour slowly into ~ 
' boiling vinegar, stirring until it creams. tee 
z SALMON SOUP—One' can salmon, one quart milk, one 
- quart water, one tablespoon butter. Pepper, salt and pars- 
i hh Pick out bones and skin, boil all together and serye 

‘hot. , ca ee 
FISH TURBET—Use one nice, large whitefish, cook in 
white sack for 15 minutes. Then pick fish apart, take out all 
the bones, add salt and pepper to taste; grate cupful of 
toasted bread, add juice one large onion; stir all in fish; then 


until thick, then pour over fish, mix well with a fork; then 
put in baking dish in hot oven for 20 minutes. Decorate 
with parsley. ; ae Rar ak le YS 
HP FISH HELPS i pet oeiy’* « 
re SCALE FISH—A curry comb makes an excellent fish — 
Scaler. - ep rat aap 
. SALT FISH are quickest and best freshened by soakin 
- in sour milk, ae 
LEMON ADDED to fish ‘when boiling will make it firm 
and white. : Tr 
ODOR OF FISH can be removed from frying or baking — 
pan by placing a good handful of potato peeling in it; pour 
boiling water on and let boil 10 or 15 minutes. ae 
WHEN FRYING FISH of any kind, if a little salt is 
sprinkled on the bottom of the pan when it is hot, and the 
Be palling, the fish can be easily turned without breaking © 
-in the least. ba . Me 15 


- Fowl 


-_ BAKED SPRING CHICKEN—Cut up spring chicken, roll _ 

in flour as for frying, put lard and butter in baking pan, k 
get hot, put chicken in, let bake 15 minutes, pour cup 
sweet cream over it, let cook until done. More tempt 
than fried chicken. eae fat 2-3 Sane ae 


(7 FS oe 


COUNTRY CLUB OHICKEN—Wash PSN or. “qui 
oung chickens, cut them in halves (or quarters if they are 
~jJarge enough), wipe themdry and dip each piece in beaten — 
. e&s well seasoned with salt and pepper, and mixed with 
cream. Roll the pieces in very fine bread or cracker crumbs, — 
place them in a buttered pan and put in a very hot. oven. 
for about 15 minutes, or until a light brown. The chicken 
Should be generously dotted with butter before putting its 
in the oven, 
A Now put the chicken in a hot kettle on a rack, cover and 
' Jet it smother and steam about one-half hour or more. until — 
-- tender, on a low fire. 
When ready to serve place on a hot platter, pour over it 
the gravy, which has been added to it, a cup of hot cream ‘S 
(for two chickens). 
“ This is especially delicious if the final smothering is done 
in a fireless cooker. 
e FRIED CHICKEN—Clean and joint 2 small “fryers,” p 
two tablespoons each of butter and lard in baking pan and 
melt. Roll chicken in flour well seasoned with salt and pep- 
per and lay in pan, making only one layer. Place pan in the 
oven, and when chicken is nicely browned on one side turn ~ 
it over. When done remove to platter and garnish wt 
parsley and serve with gravy gnade in pan. : 


~ A much easier and very eke better way than Seyi _ 
chicken on top of the range is to put butter in a hot pan, 
lay in the well-seasoned and floured chicken, then place in © 
the oven. In 20 minutes it can be turned if it is a golden © 
brown, and returned to the oven until done. This is much re 
more delicious than frying. for an hour over a hot stove. 


CHICKEN PRICASSEE—For Soin always select a nice, _ 
yellow, fat chicken. Do not remove all the fat. Cut up and ~ 
boil about two hours, keeping plenty of water in the kettle. | 
~ Always salt the water. While chicken is cooking bake a 

nice tin of biscuits. Make the gravy after the chicken has & 
been removed and break the biscuits into gravy. Serve hot. 
JELLIED CHICKEN—Boil one chicken until it falls from. 
— bones. Salt, pepper and strain off the broth. Cook the © 
broth down till you have a scant quart. Dissolve in this 
two envelopes of plain minute-gelatin and add the chicken — 
chopped. Put in mold and when hard, turn on a platter. 
Slice with a sharp knife and garnish with parsley and hard — 4 
boiled eggs. as 
i CHICKEN WITH PEPPERS—A delicious made-over dish — 
- of chicken is constructed with the aid of green peppers. Cut 
off the tops of the peppers and scoop out the membrane. Par=— 2 
boil for about five minutes. Cut up the chicken, mix with — 
_ boiled rice, and fill the peppers with the mixture. Place in. s 
a baking pan and pour in enough stock or shows immerse 
the peppers half way, and bake for an hou =i 
- PRESSED CHICKEN—Cook a fat chieiean until the meat 
will separate from the bones. Remove the bones and chop. 4 
‘the meat with six hard boiled eggs and one stalk of celery; 
— season with salt and pepper and use enough of the broth 
to make the mixture smooth. Fill in a deep dish, place a 
‘plate on top and let stand until cold. If made just right it 
‘will slice nicely and make very good sandwiches. Beef es 
be fixed the same way and will be almost as good. — os oe 

CHICKEN PIE CrE.UST—Two quarts flour, six teaspoons % 
“baking powder, one teacup lard, one teacup cream. 

= ROAST CHICKEN—Prepare ‘the chicken with as little — 
cutting as possible, tie up the neck and sew up where the — 
crop has been removed, stuff with stale bread soaked, sea- 
soned with sage and salt and pepper. Rub chicken with — 
salt, place in deep dripping pan and fill the pan part full of © 
water. Have a large spoon handy and. dip the water. over 
chicken while baking, turning occasionally. Two. hours | 
_ should roast a chicken nicely. Care must be taken not to 
have the oven too hot. 

STEWED CHICKEN—Cut a young. chicken into ‘small 
pieces, put a tablespoon of lard and one of butter in an-iron 
kettle and let it get very hot; put the chicken into it and ~ 
fry brown on both sides; add salt and pepper, two medium — 
~ sized onions and two bay leaves; adda little water, let stew 
until tender; when stewed grows dry, take out, put in som 
more water and thicken. i) ae 

CHICKEN TARTLETS—To make these ‘tartlets, “chop. ’ 
three ounces of cold chicken and two ounces of ham ver 
finely. Add a lettuce leaf chopped into small pieces, seaso 
with pepper and salt, and moisten with a generous supp. 
of mayonnaise. Make a nice short crust, or puff paste 
preferred; bake it in small, oval-shaped tartlet tins in 
sharp heat, and when cold border round with the chicken 
mayonnaise. Powder the yolks of some eggs which 
y baer hard-boiled, fill the center of the tartlets Be: 


om Sis oh rat Sate poy at ae 


yg Ait Ro sas Bi “rege Sites AR Beh? oi. ‘i 
- ROW eee eg fs 


a aoAgr’ DUCK—To really enjoy Asneee duck _ Ree 
should be kept in a small pen for a day or two and fed LON: 33 


water before they are dressed. "AS a general rule, two small 
“ducks are better than a large drake the flesh of which is — 
hard and dry and best adopted for a stew, salini, or braise. 
Clean the truss according to general directions, except. ‘that © 

_ the feet. are generally scalded, skinned, and twisted across 
the back, while the pinions and long neck are removed. Stuff 
and skewer the wings close to the side to make the breast 
as plump as possible. Roast from 85 to 45 minutes, basting — 
often and dredging with flour, if it is wished to have a frosty 
appearance. Serve with good brown gravy and with apple 
sauce in a side dish. : 

STEWED DUCK—Singe, draw, and cut into eight pieces 
each two spring ducks. Season with pepper and salt and fry — ee 
to a light brown on both sides in butter. Adda sliced onion 


and four ounces raw, ‘lean ham cut in dice. As soon as these 
have browned a little dredge with one and one-half ounces 
of flour, and fry again till the flour is brown, then add 


‘ 


a 


one and one-half pints of beef broth, a gill of port 
wine, a bunch of parsley and sweet herbs to taste, cover 
closely and cook three-quarters of an hour. Remove the > 
herbs, skim off all the fat, and serve in a potato border. . 
~ TO COOK A GOOSE—In buying a goose always select 
one of about nine or 10 pounds. You can tell a tender goose 
by bending the wings, same as you would a chicken. For 
the dressing take one pound prunes, about four apples pared | 
and sliced and about four slices of stale bread; add‘a little © 
sugar and cinnamon. This is the old German ‘dressing fore 
goose or duck; it flavors the meat fine and seems to cut the ~ 
grease. Have the oven rather hot and after the goose has 
cooked about one hour take out most of the grease. Cook it — 
Cook and | chop the giblets and add 408n 


In buying a goose, a young one will give at the breast- 
bone and under part of wings. Get butcher to draw it for 
-you-and wash it good inside. Before you start to fill it with © 
-dressing dry the inside and rub in a little salt. Chop fine 
three large onions, get one loaf stale baker’s bread, crumb it 
fine; do not wet the dressing. Mix in a few pieces of but- 
“ter, one-half small teaspoon sage (very scant), little pepper 
and salt, fill your goose, sew up with darning needle and. ‘ 
white twine, tie down the wings and legs, put in pan with — 
a little water; baste it well. Don’t have your oven too hot 
at first; look in often and you will be able to see if your 
fire is too hot or too slow. Serve apple sauce with it. 
- ROAST TURKEY—Make a stuffing out of moistened pread® 
erumbs; rub with salt, pepper and powdered sage. Fill me 
breast and body, sew up with needle and course thread, 
: basting often. A turkey weighing 12 pounds should roast at 
‘least three horrs. ts 
-- Having washed the heart, liver and gizzard put in pan > 
and boil to make gravy ANS 
‘THE THANKSGIVING TURKEY—Dress, clean and stuff 
10-pound turkey. Place on its side on rack in dripping pan, By 
rub entire surface with salt, and spread breast, legs and — 
wings with one-third cup putter rubbed until creamy and © ee 
mixed with one-quarter cup flour. Dredge bottom of pan 
Place in hot oven, and when flour or turkey be- — ah 
gins to brown, reduce heat, baste with fat in pan, and add — 
Continue basting every 15 minutes — 


For basting use half cup butter melted in half cup boiling ~ 
water, and after this is used baste with fat in pan. During 
cooking, turn turkey frequently, that it may brown evenly. 
If turkey is browned too fast, cover with buttered paper to 
save browning. Remove string and skewers before rahe Ria 

arnish with parsley or celery tips. eer 


MOCK TURKEY—To two cups of lentil pulp add one oun, 
strained stewed tomato, two eggs, two cups walnut meal 
(made by grinding English walnut meats through meat 
grinder), one-half cup granola, one-half cup 20 per cent — 
gluten, which has been browned in oven, juice of medium ~ 
sized onion, a little minced celery and sage (pulverized), jaa Ty 
Cet to give it flavor, and one-fourth cup thick nut cream 

8a. a 
The mixture should be quite stiff, as it will be if the wa is 
ter is separated from the lentils. 
- Place in common bread tin and bake in quick ote’ If : 
Betuns proves tobe thin, a longer, slower baking will be re= 


Use a garniture of parsley or celery leaves. ~  — © 
_ As mock turkey recipe calls for granola I will send recipe 
-GRANOLA—One pint or pound winter wheat flour, four 
ounces fine oatmeal, two ounces cornmeal, one-half pint wa 
ter. Mix to stiff dough, roll thin, cut in strips, bake unti 
pirips can be ade Re broken. Grind in meat erindoe or. coffe 


2a. 


\ very warm weather place frosting bowl in bowl of ice water. 


fee mill make an old fowl cook nearly.as quick as a young. 
» one, and does not injure the flavor in the least. 


in double roaster. Serve with currant jelly, apple sauce and 
_ green peas. 


_ the fowl DPOB: its back to brown the breast. ~_ 


come hard or grainy and can be placed on your cake three- 


ahaa OWL HELPS _ =F 
% WHEN SINGEING CHICKENS, I aiwaxe use whte. 
ping paper, and I never have black or ‘smoked chicker s t 
clean. a: 
TO COOK OLD FOWL—Half a cup of vinegar in the wae 


FULL GROWN DUCKS should roast for one hour, or mor ea 


HOW TO ROAST FOWL—A fowl should always be placed” 3: 


on its knees, instead of on its back; then the juice will nat- — 


urally fall, making the white meat, which is apt to be dry, 
juicy, and ‘delectable. Twenty minutes before serving, ae 


- Frostings neat 


“BOILED FROSTING—Secret of making good | polled frost- 
ing: One and one-half cups-sugar, one-half cup water, whites 
of two eggs. Beat your eggs so stiff that you tan turn the 


. bowl over without their running out. Boil your sugar and 


water together until the thread is about three inches long; if : 
Shorter your frosting will not become firm; if longer it will — 
be grainy. Pour sirup slowly on egg whites, beating all the 
time. Then take your egg beater and beat as long as you 
can, finish beating with spoon; it may take 15 minutes. In 


If these directions are followed your frosting will never be- 


- quarters of an inch thick a 


-. moisten with water, stir till very smooth; don’t put in to 


é water (about two tablespoons), then pour over the hot water, 


mes strawberries, crush thoroughly; stir into crushed -berrie 


% i a delectable filling. 


- jt does not run from cake. Flavor with vanilla. xe 


- minutes, stir until cool; if too hard add a teaspoon of milk. 


“late: when soft add one tablespoon hot water, then one egg 


creams, This is an original recipe of my own... 4 


- glossy appearance confectioners give. Grate your chocolate 
always ready 


- spoons sweet milk or cream and enough pulverized sugar to 
make it stiff enough to spread easily; will frost one cake. 


eee ones satisfactory than egg frosting’ even when Cees - 
 chea 


icing and is easy to make. 


hairs, or is brittle in cold water. Stir it into the ibe 


Bort thick sweet cream, using about two pecsnacnes Th 
_ almost make a poor cake good. : 


CARAMEL FROSTINGS—One and one-half cups brown 
Sugar (dark), one-half cup cream or milk (if milk is used 
add a piece of butter the size of a hickory nut), and boil un- 
til it threads. Take from fire and beat until thick enough SO_ 


Two-cups white sugar, three tablespoons milk, putter size 
of walnut, one teaspoon flour; mix with milk, boil about 15 


Boil one large cup of light brown sugar and a little water 
long enough to become fairly firm when dropped in water 
when testing it. - 

Have ready one tablespoon sweet cream and one table 
‘spoon of butter in a dish and pour the boiled sugar over it. 
Beat till cold, or till it is thick enough to spread on the cake. 

CHOCOLATE FROSTINGS—Melt three squares of choco- 


well beaten, one cup powdered. sugar; flavor with veuen 
This is enough for a three-layer cake. 


CHOCOLATE CREAM FROSTING—Take pulverized Sura 


much water, make just a good cream. I sometimes put on 


~ the white frosting and then put in a little chocolate and put | 


on top of white. Flavor with vanilla; tastes like chocolate 


‘CHOCOLATE FROSTING HELPS—Put a bit of paraifing 
size of hazel nut in chocolate frosting or fudge, to give the 


en a lemon grater, then put in an air tight tin can and it bes” 
EASY FP ROSTING FOR CAKE—One and one-half tabi 


EGGLESS FROSTING—Teaspoon powdered gelatin, three 
tablespoons hot water, one cup sugar; soften gelatin in col 


If not dissolved put on stove until it is, then put in suge 


and beat hard until Nght and white; lemon juice araists thi is 
I always use this recipe for icing. It is always good 


PRESH FRUIT ICING—Take about three isdiamenye 


fruit may be used. This gives a real, fresh berry taste 
MAPLE FILLING—Boil a cup of good maple sirup 12 
whites of two eggs, add chopped nuts and raising. It. 
MAPLE FONDANT—Filling: Cook two cups maple 


until a little makes a soft ball in water. Take from sto 
cool a little, then beat until it grains, adding a little at 


righ 


BC ERIE 


- MILK FROSTING—One cup white sugar, five tablespoons of 
sweet milk; boil together five minutes; take off fire and stir 
hard till cold; then spread on cake. This is sufficient for loaf 
or layer cake. a = aa 

_ RAISIN FILLING—One cup sugar, 10 tablespoons water, N 
_ whites of two eggs; boil sugar and water till it strings, pour 
aie the beaten egg whites and add half a pound finely chopped | 
aisins. ie 
‘ WHIPPED CREAM AND EGG FROSTING—Some one 
asked how to beat cream to the right consistency for use. wy 

IT have always found an egg beater the best for this purpose. 

Another asked how to beat eggs, for frosting. A fork is 
best. Be sure your dish used is perfectly dry, and fork also. 
A little moisture will sometimes spoil your egg. A pinch of 
| salt will help. i valet ene 
Fol. if you are in a hurry and your egg frosting fails, make one 
. this way: One cup sugar, five teaspoons milk, boil hard five 
- minutes, flavor with vanilla or other flavoring, and spread 
' quickly. uel 
WHITE ICING—One and one-half cups granulated sugar, 
one-half cup water; boil until it spins a thread. Beat whites 
of two eggs stiff, stir or beat the sirup into whites, flavor with 

extract. In using granulated sugar, if a recipe calls for two 
cups sugar, you only dare use 1% cups, as it is heavy. Use 
full amount soft white or brown sugar. at 


Fritters | o 


FRITTER BATTER—One cup flour, rounded teaspoon bak-— 
ing powder, half a teaspoon of salt, mixed together. Beat the 
yolks of two eggs and one teaspoon sugar together. Add one 
tablespoon melted butter, beat hard for a minute, add a cup of. 
milk, then the prepared flour and beaten whites of the eggs. 
Do not mix until you are ready to cook the fritters, Drop large. 
spoonfuls of the batter into hot fat; when a golden brown, — 
take out with skimmer and dry on hot colander. TER 

CORN FRITTERS—Make a batter of one pint of sweet milk, 
one egg, one teaspoon sugar, one teaspoon baking powder 1% 
cups of flour, one-half teaspoon salt; into the batter stir lightly 
two cups corn (either canned or fresh) and drop batter by the 
tablespoonful into a kettle of hot fat. Cook a golden brown 
and serve. with maple sirup. : fn 

CREAM CORN FRITTERS—To one pint of pulped corn add 
two beaten eggs, two tablespoons thick Sweet cream, ono6 
tablespoon melted butter, and a_scant half cup sifted flour, 
with salt and pepper to taste. Fry in deep fat, or on hot, 
greased griddle. Se fee: 

JELLY FRITTERS—One-fourth cup butter (scant), one- 
half cup boiling water, one-half cup flour, two eggs. Put_the 
butter in a small sauce pan and pour _in the water and as 
soon as it reaches boiling point add the FLOUR ALL AT ONCK 
and stir until mixture leaves sides of the sauce pan. Remove 
from the fire and add eggs UNBEATEN, one at a time, beat- 

ging all the time. Drop by spoonfuls into deep fat. Drain, then 
make an opening with a fork and fill with preserves or any 
kind of jelly; sprinkle ‘with powdered sugar. These are served 
with roast beef. NSS. 

When these are frying, as soon as they are brown on one 
side they pop over on the other side. It is interesting to 
watch them. .- ate seat 

This dough is improved if put in a cool place a day before 
» frying. . ae 
= FISH FRITTERS—Make a sauce of one tablespoonful of 
é flour, one tablespoonful of butter and one-half cup of milk, 
cook until quite stiff, mix in one cupful of shredded fish, add 
one egg well beaten, salt and pepper to taste. Have as thick 
as for a batter, drop into boiling hot fat. Serve at once, — 

FRUIT FRITTERS—Make a plain batter, then add one cup=- 
ful each of finely chopped raisins, dates, and nut meats. Drop 
in hot fat and fry a golden brown, sprinkle with powdered 
“sugar and serve. ee Pie 

PINEAPPLE FRITTERS—Make special batter by eoapr es 
one-half ounce butter, into which a large tablespoon of siftec 
flour is stirred, then one-half teaspoonful of salt and sufficient 
rich cream to make it proper consistency. Add yolks two eggs, 
well whisked, and whites whipped to a stiff froth. Leave for 
an hour or so. Whip up well again just before using._ ys 
pineapple thinly sliced should be dipped into batter, fried 
to eight minutes, drained well and served very hot. (vc ae 

TO PREVENT FRITTERS FROM SOAKING FAT: f. 
teaspoonful of good vinegar is put with the lard in which frit- 
ters, croquettes or potatoes are to be fried, and the lard heated 
slowly, you will find that these articles of food will not so 
up the fat, and they will be very crisp and light. . el 


es - tablespoons flour, 
soaked in, season with salt ae pepper. 
‘pour it over bacon and serve at once. 


a BACON AND BANANAS—Chil and broil slices of Sata. x 
- then transfer to a hot platter. Have ready two or three large 
ripe bananas peeled and cut into rather thick rounds. Drain 
off nearly all the bacon grease, return the frying pan to the 
‘fire and turn the bananas into it. Sprinkle lightly with sugar 
and brown the slices on both sides. Heap the bacon in the —— 
~ eenter of the platter and arrange the border of the. bananas Ng 
around it. Serve very hot. Syl 
~ BACON AND CORN—One and one-half cups corn ent: from _ 
* cob. Have bacon sliced very. thin and fry in usual way. Take — 
- up bacon, pour out extra grease and fry corn-in same frying ~ 
- pan, letting it brown nicely and stirring to prevent burning. 
Serve both on chop plates or platter, piling corn in center sur- 
rounded by the crisp slices of bacon garnished with parsley. 
; BACON FRAZE—Dip thin slices of bacon in a batter of 
eges, milk and flour; lay the bacon in a hot frying pan, pour 
the batter over it, brown both sides, dish on a hot platter 
and serve with corn muffins, 

BACON (Fried)—Put a teaspoonful of Orleans molasses. 
in the pan in which the bacon is fried. It comes out crisp ~ 
_ brown and sweet and devoid of that strong flavor which ites 
: often has. 
BAKED BEEF HEART—Cut a ~peef heart in ‘two, wash, 
take out strings, rub with oan and pepper, fill with i680 


any is left, chop fine, cook, make gravy Pee pour over . buts 
tered slices of toast. 


BAKED HAM—If you want something good try. this ‘way 
-for cooking hams: Get a whole ham, boil 20 minutes to th 
“pound, remove all brown skin, put in baking pan, fat sid 
up, stick in whole cloves (about a dozen); mix one-half cu 
flour and one-half cup brown sugar together and put over top; 
makes hard, crisp and also flavors ham. Bec one hour. og 

_*& % % 2 


Try baking thick slices of ham with a pint of milk over it. 
Let the ham stand in boiling water for about a minute, ‘put. 
a pinch of sugar, pepper, salt and butter on it, then the milk. 
“This should bake an hour in moderate Oven. When. potatoe i 
-are partially boiled ue them in with the Lae 
quently. 
eg * ~ & 
* . BAKED LIVER—One and one- -half pounds calf’s liver 
one piece (enough for four persons). Soak 10 minutes in wea 
Salt water, take off thin white skin, score about one inch 


“Make gravy of spleatialeas aes, and water. 


; BAKED PIGSFEET WITH TOMATO SAUCE—Soak fries Bes: 
led pigsfeet in cold water one hour, trim nicely, dip in beaten ~ 
egg and crackers, rolled fine, place in dripping pan with a 
speck of butter, cover bottom of dish with water. Bake three- — 
-fourths hour, serve with tomato sauce, made with tomate 5 
“onions, piece of butter and thickening. 


BAKED ROUND STEAK—Cut up steak, place a 1a: a 
in deep baking dish, sprinkle over some flour. and bits o 
butter, then more steak, flour and butter until all is in pan; 
fill two-thirds full of water, cover tight, place in oven. 
In two hours it will be done tender and there will he. pler 
of creamy gravy in the pan. 
- BALLS (Beef)—Mix with one can of potted beef ‘a minced * 
onion, one tablespoonful of boiled and chopped parsley and hal 
-a cupful of bread crumbs; season with salt, pepper, nutme 
»and grated lemon peel; moisten with beaten egg, form | 
balls, roll in flour and "fry. Serve with brown Sravys ga 


e *¢ «@ : Peake 


- - First boil one teacup of rice soft; when scald: ada 
“pounds of Hamburg steak ground fine; a little salt and min 
dd one egg, boil one small hard heads of cabbage w. 
- until the leaves can be taken off without breaking; to 

leaf put one tablespoon of mixture and fasten with 

‘picks; steam: until meat is cooked thrusts. 
sauce. 3 


Vee , MEATS) 9920" yas 
. BALLS (Ham)—Three-fourths pound uncooked ham (scraps é 4 
cut from the bone after all slices suitable for frying have been 
cut will do as well as any). Two slices of white bread; grind ~ 
or chop bread and meat, and add one-third cup of sweet milk 


and dash of pepper. Form into balls and fry in butter until 
‘golden brown. | Ae 


. BEEF A LA MODE—FPiece of beef from rump or round, 
trim off fat of skin, rub meat on. both sides with salt and 
pepper, Same aS you would a roast. Put meat in china bowl 
with three ribs of garlic, six cloves, four bay leaves, two large 
onions sliced, pour large glass vinegar over all and cover 
with plate smaller than bowl, so meat will be pressed down. 
Let stand three days and turn meat twice a day. To cook 
Same: Heat very hot a good size piece of lard, put in meat 
well drained, brown meat on both sides, take out meat, put 
_ large tablespoon of flour in kettle, brown slightly and.dissolve 
with cold water to avoid lumps. ‘Put meat back in gravy, 
pour in the brine, cook on slow fire two hours; watch closely, 
add water when necessary; excellent sliced cold ; 


. BRAISED BEEF—Braised beef is best when the beef has 
_ @ little fat on it. Four or five pounds of meat are required. 
Beef should be cut in squares two or three inches and one and © 

one-half inches thick. Dredge squares with a little flour, sea- 
son with salt and pepper. Fry one-half pound fat pork cut _ 
in slices in braising pan until crisp, add cup of onions sliced, 
and half a_ carrot. Fry vegetables until brown, then add 
Squares of beef and two tablespoons water. Cover pan and 
cook slowly from two to three hours, browning meat on all 
sides. Remove beef, add a pint of water and a tablespoonful 

of flour, mix with a little water to the contents of the pan. 
When ready to serve pour gravy over meat. Delicious and 
economical. 


_ CHOPS (Breaded)—Dip each chop in a beaten egg, then 
in bread crumbs which have previously been dried in the 
oven, and rolled fine, then fry slowly, care being taken not 
to burn. For all frying use beef suet instead of lard. It can 
be tried out the same as lard and is much better and more 
wholesome. So Eres ey 
CHOPS (Pork)—Lay chops in frying pan, pour on just 
enough cold water to cover them. Cover with tight lid and 
let cook until water is all boiled away. Season to taste, let 
brown nicely and serve. Anyone with a delicate stomach will 
find they can easily eat pork chops if cooked this way. es 


~ CHOPS (Creole Pork)—One pound loin pork chops, one- 
half can tomatoes, four onions, red pepper, salt; fry chops 
till golden brown, pour over them tomatoes, slice onions over, 
‘season with pepper and. salt. Simmer for an hour. 


CREAMED BEEF—One pound of fresh round beef; put in 
very hot pan and turn quickly with fork until all seared. Add 
butter (one tablespoonful) and as soon as it is melted stir 
hrough the beef. Dredge one tablespoon flour into pan and _ 
‘stir again until flour is well browned. Add one small cup 
ream or rich milk and boil it two minutes. Season with salt 
and pepper and serve on hot toast. This is a very good dish 
cheap and made in short time. ag 


*REAMED BOILED HAM—Take small bits of boiled ham 
cream same as dried beef. 


CROQUETTES (Beef)—One cup of cold boiled beef, chopped 
ne, one-half cup of cold boiled or fried ham, also one-half 
nion chopped up. Season with salt, one-half teaspoon pepper 
‘and teaspoon of powdered sage or parsley if liked. Heat to- 
ether with one-half cup of stock or milk; when cool add 
beaten egg. Form in small balls, slightly flattened, roll 
n egg and bread crumbs, fry in hot. drippings. Serve on ~ 
latter and decorate with parsley. piers ene 
CROQUETTES—Rub together one tablespoon of flour and 
ne tablespoon of butter. Add one-half pint of milk. Stir well, 
hen add one pint of chopped meat and some onion juice. Set 
side for two hours or until the mixture is firm. Mould into ~ 
mall balls and dip in egg, and roll in cracked crumbs. Drop 
he balls into hot lard to cook. When a rich brown remove 
o a platter and serve. Chicken, chopped steak or odds and 
nds of meat are used to advantage in this way. < 


® CURRY OF BEAF, MUTTON AND PORK—Take any 
‘seraps of left-over meat, two onions, one tablespoon curry — 
powder, small piece butter rolled in flour and some _ stock 
made from bones. Cut meat into small pieces, fry nice brown 
with onions, then stir in curry powder, pour over stock, — 
hicken with the butter rolled in flour and stew very gently 
for one hour. Boil one cup rice and serve with a border — 
“around curry. This is a dish that goes fine on cold days — 
and a good way to use up all scraps of meat. © Were t sh 
- CUTLETS (Veal)—Cut in pieces two inches square_and ~ 
_ pound each piece until twice as large as when you began. Dust — 
with salt and pepper, lay upon each piece a leaf of parsley 
strip of bacon, roll it up and skewer with toothpicks. 
oli in flour, brown in butter. When brown add enough water 


uu 
ans 


Qs 


, 


Py haat ae -MBATS_ Rss. : 
to) Savers simmer till tender. Take out, ‘remove. eae _ar- 
range on platter; add a little cream to sro in pan; thicker 
‘slightly and pour over meat. 
5 CUTLETS (Veal with Ham)—Purchase~ ee veal ‘cutlets 
‘On one place a slice of ham, cover with second cutlet; place 
in roasting pan and cook until tender in an oven hot at. first, 
‘to sear the meat; then lowered to moderate heat. The: gravy 
will be delicious, as well as the meat. 

DRIED BEEF—Take what shaved dried beef you eae for 


“a meal, put in your frying pan with a good-sized piece — of 
butter and brown. Cover with milk, and thicken. 


‘ 


ESCALOPED PORK CHOPS AND POTATOES—Cut ‘up 
potatoes in thin slices, wash, then grease a baking dish, put 
in one layer potatoes, salt, pepper, little butter on first layer, 
dredge with flour, then another layer of potatoes, etce., on top 
-have only potatoes, pour over them a cup of milk, then jay 
oa gee REDE on top and salt and pepper, bake in slow oven 
> one hour. 


: ESCALOPED LIVER, ONIONS AND POTATORS—Cut liver. 
into small pieces, place in dish, pour hot water over, let stand; 
‘then peel potatoes and onions, wash, slice; have a deep baking. ~ 
dish ready; put in a layer of potatoes and onions, and a layer — 
-of liver on top, season with salt, pepper, putter: and lard, ei 
“repeat this until-dish is filled, leaving potatoes and onions on 
‘top. Pour into this about one-half tea cup of water, turn a ~ 
basin over this and bake about 1% hours in a moderate oven. 
“Cheap and very nice. 


ESCALOPED VEAL AND MACARONI—Boil one-fourth 4 
pound macaroni 20 minutes in salt water. Drain and rinse in 
eold water. Cut into one-half inch pieces. In another vessel 
chop one pound cold boiled or roast veal; season with sait,_ 
pepper and a scant teaspoonful curry powder, a pinch of lemon — 
-peel. Into buttered bake-dish put layer of macaroni, sprinkle - 
“with pepper and wet with milk; cover this with stratum of the 
chopped meat, dot with bits of putter ; proceed thus until your. 
-materials are all used up. ‘When all are in the top layer should 
‘be of veal. Butter well, cover with two beaten eggs, which 
have been mixed with teaspoonful of curry powder, wet with 
cream. Strew profusely with fine crumbs. Cover and set in 
oven for 15 minutes or until heated through. Remove COvsn “3 
-and brown quickly. 2s 


~ FRIED BEEF KIDNEYS—Wash a fresh kidney and. cut 
n thin slices, rejecting all the hard white portions; lay in 
old water containing a spoonful of vinegar for half an hour, 
drain and dry in a cloth.- Put butter the size of half an egg 
with a spoonful of drippings in a frying pan, and when very. 
hot throw in the kidney, stir and shake for five minutes; 
season with salt and paprika, shake over a tablespoonful of 
flour, and when browned slightly add a half pint of stock or — 
gravy of any kind.. As soon as a thick, smooth gravy has_ 
- formed, finish the seasoning with a teaspoonful oe lemon. juice aE 
~ and- two of minced parsley. - ee eee 2 
— FRIED CALF’S HBREART—Slice heart crossway, soak fits. 
~ cold water one-half hour; roll in flour; salt and pepper , : 4 
-in butter till brown and thoroughly cooked. Serve hot. One 
a heart will serve three people.. : 
_. FRIED HAM—How to have soft, juicy ham: Soak alice 
' of ham in just enough milk to cover for several hours, then 
oe both sides with flour and fry light brown in a little: 
ta 


- FRIED LIVER WITH GRAVY—After well aatiae: the liver, 
. ‘cover, with boiling water and allow to remain for five minutes. 
‘Take out of water, drain, sprinkle with salt and pepper, fry 

bs an hot_ skillet, with one tablespoon. butter. When nice and 

| ~ brown, pour on enough hot water to cover. Mince one onion 
into it, allow to simmer until all the water has evaporote 
then add the same amount again, and, when it boils, thicken — 
with flour. We like it as well as steak. Beef heart. may be 


_ FRYING MEATS—Fry all meats in dripping pan in oven. — 
They require no turning; have better flavor, do not scent thé 
thouse so much and the top of the stove is free from the greas 
that Spatters over. 
Should it spatter in the oven it only-helps to keep the gas ve, 


ae 


HASH (Liverwurst)—For the penefit of those who. do 
mow: Liverwurst is the German name for liver sausage. 
Boil about six medium potatoes for a pound of liverwurst. ~ 
Shop an onion fine. When potatoes are boiled mash in your 
liverwurst and raw onion. Season to taste.” ft. 
put pan in oven ad: brown suishtlys ete 


_ 
‘ a 
Se te 


wir pe 
xe 


i Saellabs Unbeatable ho no Da 
aS tN Seek a ake i ee 


: MEATS. Be Ts 
HASH (Mother’s)—Cold meat of any ind will Son put 5 
~ canned beef is best; always remove all surplus fat and bits 
of gristle. Put meat through food chopper and to one-third 
of meat add two-thirds of cold boiled potatoes, (also run 
through the chopper), salt and pepper, add onion chopped fine. 
Put a little butter in a dripping pan, heat on stove, add the 
hash, dredge with a little flour, place in oven and when a + 
crust has formed on top, take out and you will havea delicious © 
hash. . 
LEFT OVERS—Make a nice biscuit dough, roll out round, — 
‘make a little heap of small bits of meat in center (any meat © 
left over will do, or pork steak (cut small), draw together at 
the top, put in a pudding ae and boil an hour. | 
* & - ¢ 
Take any broken piece Bee roast beef, mutton, veal or x 
small pieces of fish well cooked. Make a patter of one egg, 
one teaspoon baking powder, one cupful milk, salt and pepper ~— 
and flour to make a thick batter just so that a spoonful of 
the meat can be rolled in it so as to be perfectly covered. 
Drop thee a skillet of hot fat and fry brown. 
* * 


Ne When one has pieces of cold roast beef left over from a 

- meal, something quite delicious can be made from it for @ 
luncheon. Here is the recipe: Small slices of cold roast 
beef, one tablespoon butter, three tablespoons jelly, wash of 
cayenne or paprika, a little salt and glass of sherry or ce 
Madeira. Put butter into dish. When melted add jelly, cay- 
-enne or paprika, salt and sherry. Then add beef and serve 


smoking hot. , pea 
* *.6 aXe, 


A savory way of serving remnants of a roast of veal, mut- _ 
-ton or beef, which the familly have dubbed as “left-over. 
-ragout,” is made as follows: Fry in butter until tender and 

- colored a light yellow, a cupful of sliced Spanish, Bermuda 

- or young onions; add a cupful each of cold gravy and canned 

or fresh stewed, tomatoes, with paprika salt and a pinch of — 

curry powder, if curry is liked; stew 15 minutes and add the 
sliced cold meat; when hot through, arrange a mold of nicely 
boiled rice in the center of a steak platter, lift out the slices — 

_ of meat, let them overlap around the rice, and pour the gravy — 

over all. ; 

j @ s * 

A very good way to use up leftover bits of ham is to chop - 
fine one cupful, then make noodles of two eggs and cut into 
“squares about the size of dice; now throw noodles into boiling 
water, let boil three minutes, then strain and put boiled 
noodles into chopped ham. Beat two eggs with one-fourth 
-eup milk, pour on noodles and ham, mix well and bake in 
well- greased pan for about 20 minutes or until light brown. ; 
This is very good for lunch boxes or picnic baskets, ae 
to serve for luncheon. : 


* * * 


g Left-over fried pork chops or ham—chop very fine, season 
to taste, mix some salad dressing with it and make, sandwiches 


'for tea some day. 
\ * * * 


é A nice breakfast dish is made from cold steak left over 
- from dinner the night before. Chop or grind meat in food 
chopper, put in sauce pan and add boiling water in proportion — 
_ of two cups water to one of meat; then add a lump of butter 
_ size of an egg, salt and pepper to taste; ; thicken with flour — 
and water to make a thin gravy and pour over slices of 
toasted bread. The toast may be buttered first. ~ 
F ae * x 


Chop fine any meat left over, season to taste, add hot. 
gravy. If you have no cold gravy to heat, put tablespoon ~— 
butter in skillet and when hot add level tablespoon flour; — 
stir till dark brown, add cup cold water; stir till free from ~ 
umps. Put in chopped meat; when well mixed pour st elit 8 
ie and slice next.day. Do not bake it. 

* * & 


, Make corn-meal mush in usual way. After rendering otit 

t meat, take scraps, chop fine, stir in mush, while hot turn 
square pan to cool; when cold, cut in thin slices and fry 
brown; serve with maple sirup. "Delicious. 
bd * * 


f Here is a new version of ham and eggs. The end oF. a 
boiled ham, or a ham that has passed the slicing stage, is, 
sometimes difficult to dispose of without waste. Chop very 
fine a cupful; mix with equal quantities of cracker or fine . 
read crumbs, and moisten to a soft paste with cream; pa 
in a flat buttered dish, take a small round-bottomed cone 


1 


ven until eggs are set. Sufficient for four persons. The 
1am and cracker should be made hot before putting ina ~ 
‘baking dish. New potatoes stewed in cream ro light eorn- he 
peal gems are nice ake reson . * 8 ees ei 


ake cold meat of any kind. (pte 
it in pieces a quarter of an inch eo 


LOAR. (Beef)—Two BoA of chopped beet and one s. 
pound of salt pork ground together. Add to this: Two eggs, — 
one-half teaspoonful of sage, one onion chopped fine, eight 
rolled crackers, pepper and salt to taste. Mix well and form — 
into loaf. Then roll in cracker crumbs and place in bake 
pan. Lay small pieces of butter over the top and put | oe 

ficient water around it to make gravy. 


LOAF (Beef and Kidney)—One-half pound rump asaee 
one-half pound beef kidney; cut up small; place in jar with — 
sufficient cold water to well cover, place jar covered, in 
saucepan of water and keep boiling for about three hours. 
Take hard-boiled egg, cut it in slices, place slices singly in 
basin or glass mold (not a fancy one); next place meat (with 
gravy) in mold and add one-half ounce sheet gelatin to 
gravy; keep this over fire until qunite dissolved; season well 
and pour gently over meat. When quite cold turn out. This” 
is a most delicious breakfast or gee dish ° and has been 
tested many times. : 


LOAF (Creole Beef)—Grind together 20 cents’. worth. 
ound steak, 5 cents’ worth fresh pork, with one small onion, 
little celery; salt and pepper to taste. Mix with one cup > “* 
milk, one cup toasted bread crumbs, one beaten egg, one 
heaping teaspoon butter. Form into loaf, put into hot oven — 
ve or 10 minutes, cover with one part seasoned tomatoes or 
Pet sauce. Bake 1% hours, basting often. Keep tomatoes 
heaped on top. Serve with gravy of tomatoes. May be varied 
by using oysters. 


LOAF (Veal)—Three pounds of raw veal cHopued. fine, 
utter the size of-an egg, three eggs, three tablespoonfuls of — 
ream or milk; if milk is used, use a small piece of butter; 
mix the eggs and cream together, mix with the veal four 
pounded crackers, one teaspoonful of black pepper, one large — 
“tablespoonful salt, one large tablespoonful of sage; mix well | : 
‘together and form into a loaf. Bake 2% hours, pasting with — 
a butter and water while baking. Serve cut in thin slices. 
OXTAILS (Braised)—Take three ox tails and have them 
hopped; add three large carrots and a good sized onion and — 
hop them; salt and pepper to taste, cover with water and _ 
let cook about four hours until brown, these are delicious. 
* PICKLED BEEF—For 100 pounds. beef, take six pounds 
alt, two pounds of sugar, two ounces soda and three gallons | 
f water. Boil and take off all the scum. .When-cold pour 
rine over meat (if brine is not sufficient add water), and 
eight down the meat. 
PIE (Beefsteak)—Use 1% pounds of beefsteak cut te 
ieces, put lump of butter size of egg in frying pan, let hea 
ntil quite hot, put meat in pan, sprinkle with salt. Have 
eady a batter made of one pint of sweet milk, half cup but- 
er (or lard), one teaspoon salt, two teaspoons baking pow- 
er sifted with enough flour to make stiff batter; add pint 


PIE (Pork)—Fry pork crisp and brown, chop party! fod Gon 
with upper and lower piecrust. 

_ PIE (Shepherd)—Take all bits of cold meat that Maves ac- 
ated, chop (but not too fine) and heat them up in the 
rarious kinds of gravy also left over, seasoning with pepper ia ; 

d salt, if needed, and sage, if liked. rate one or two fig dish : 


‘harden, then pour in the filling 
: ot with bits of butter and bake: a few minutes in a hot ove 


out and cut meat from bone in small pieces. Have four me- 
ium-sized potatoes diced; cook in stock for 10 minutes. For 
rust: Two cups sour milk, two tablespoons lard, one-hal 
easpoon soda, one-half teaspoon baking powder (putting 
soda in milk and’ baking powder in flour), flour enough to 
snake stiff dough. Line earthen baking dish with a little — 
rmore than half of pastry. Place meat in crust, sprinkle wi 
a little flour, put potatoes in and few bits of butter and pep- 
er. Pour a little of stock that meat was cooked in, over 
hi Cut remainder of dough in. narrow strips and criss 
ross over top; bake one-half hour in moderate | ove 
hicken. remainder of stock and serve with pie. e 
_ POT ROAST—Use any cheap piece of beet, boil till quite s 
ender. When ready to serve it place in frying pan ove 
low fire. Add a bit of lard if needed, brown well and turn 
and brown till well browned. Make gravy of tablespoonft 
fi ur, wet with a little milk till smooth. Then use stock fr 


mot for the are Cook gravy in frying pan after? (aie 
- up meat. Serve meat by slicing and dip each slice in Rots bis 
gravy. Serve hot. This is a pot roast, but an, no other way 
is cheap beef so palatable. | eel a 
I take pride in being able to cook the toughest piece “of 5 3] 
beef and making it tender. A short rib cut is the best. Wash 
thoroughly, cut up one-quarter pound suet, put in frying pan 
with four good sized onions, sliced; when fat is well cooked 
-put in roast and brown well on all sides (this retains juices). 
Put in pot, add a little boiling water, add more from time to 
time, cook slowly (about 3% hours) until done. Season with 
salt one hour before done. See Gale 
PUDDING (Beef)—Two and one-fourth pounds of Beae 
- lean and tender; suet, one pound flour. Cut all fat and skin 
from meat, cut in small squares; season with salt and pepper, 
~~ Chop suet very fine; two cups flour, one cup suet, salt. — 
- Mix all together, make with cold water a dough so you can ~ 
roll it nicely. Roll edge of dough thinner. Put meat in mid- 
dle, wet edge. of dough and pinch together. Wet pudding 
cloth and leave pudding loose in cloth, tie with string. Have ~ 
boiling water enough in kettle to cover pudding, put ‘some 
salt in, cook four hours. The last half hour. put potatoes in. ~ 
Serve in deep dish. Cut round piece from top of pudding E 
and pour one or two cups liquid in for gravy. 


PUDDING (Beefsteak and Kidney)—Two pounds of rump 
steak cut in small pieces, two kidneys cut small, line a deep © 
dish with a good suet crust, place alternately a layer of kid- 
ney and steak, with salt and pepper, until the dish is full; 

- pour in sufficient water to come within two inches of the top, 
_ cover the pudding, press two crusts together, that the gravy 
- may not escape. Flour a pudding cloth, tie it over the pud- 
‘ ding, put into boiling water, and boil steadily for four hours. 
- Oysters or mushrooms added to this pudding, if liked, give a 
delicious flavor. 


RELISH (Ham)—Take one cupful of minced ham, three’ 
hard boiled eggs and one-half cupful of cream. Put the 
cream on to scald in a double boiler, mash two of the egg 
yolks with a little of the cold cream and chop the whites. 
Stir the ati into the hot cream, add minced ham and egg 
whites and salt and pepper to taste. 


RELISH (Spiced Beef)—Take two pounds tender beef- 
steak, chop it very fine, put into it a little pepper, salt and 
sage, ‘two tablespoons melted butter and four rolled crackers 
made very fine, two well-beaten eggs; make it in the shape 
of a roll and bake. Baste with butter and water. Before 
cookng, when about done, slice an onion, lay on top. When ey 
cold, cut in slices. 


RELISH (Veal Cheese)—Prepare equal quantities of boil- 
ed sliced veal and smoked tongue. Pound the slices separa- ~ 
*-tely in a mortar, moistening with butter as you proceed; 
then pack it in a jar or pail mixing it in alternating layers, 
first the tongue and then the veal, so that when cut it will 
look variegated. Press it down hard and pour melted butter — 
over the top. Keep it well covered and in a dry place. Nice ey) 
for sandwiches or sliced cold for lunch. 


- RELISH (Veal Olives)—Cut up a slice of fillet of vadl! ‘ 
about half an inch thick into square of three inches.° Mix up 
a little salt pork, chopped with bread crumbs, one onion, a 
. Pere bo salt, sweet mayonnaise, and one egg well neaten: 
put this mixture upon the pieces of veal, fastening the four 
_ corners together with little skewers; lay them in a pan | 
with sufficient veal gravy or light stock to cover the bottom 
of the pan, dredge with flour and set in a hot oven. When ~ 
browned on top put a small bit of butter on each and tet ~ 
them remain until quite tender, which will take twenty min- ay 
d utes. Serve with horse radish. | 


ROAST BEEF (Cheap Way)—Two pounds. roundsteak, ie 


_ sprinkle with flour and pound well. Fry as for steak. When iy 
_ fried brown, put in enough hot water to cover and cook . 
- slowly for 1% hours. Make a thick gravy. Can’t tell it yi 
from roast beef. hg 
ibs ROAST BEEF OR PORK—Wash meat and place in a gal- — 
lon crock, season with salt and pepper, and cover tightly ~ 
with a tin, placing a flatiron or heavy weight on tin to keep 
- the steam in. Set crock over a gas fire turned as low as pos- 
gible, and covered with an asbestos mat, for about four 
hours, and your roast will be delicious. When about half. 

done turn meat once, and just before taking up turn on gas sh. 
a little and brown slightly. 


ROAST LEG OF PORK (Stuffed) —Remove bone entirely: 
from nice fresh ham of about seven pounds; make small in 
- cisions all over skin on top; rub inside one teaspoon salt and 

one saltspoon pepper. Wash one quart beans, put twoquarts ~ 
cold water with one-half tablespoon salt, one onion, one clo 


Cass 


MBA DS Sos 6 he ee ae 
. cae Ti ET Tian As 
0 sprigs parsley;boil1% hours, drain, remove onion, parsley — 
and clove; take half the beans, pass through strainer; keep the 
other half for further use. Chop two large onions, put in © 
saucepan with tablespoon butter, cook three minutes, bu, do © 
not brown; add to mashed beans with two tablespoons chopped 
parsley and one saltspoon black pepper; mix well, stuff ham ~ 
with it, sew opening, put string all around to keep itin shape. * 
_ Sprinkle all over one teaspoon salt, one saltspoon pepper, put — 
‘in large pan with one-half cup stock. Roast in one howe 


- oven 1% hours, then add the other beans and cook one hour 
more. After first half hour of roasting baste well every 20 
minutes. Remove string and serve. Soak beans over night ~ 
before using. This stuffed ham is delicious hot or cold. i. 
ROAST LOIN OF PORK—Select rib roast of pork off ten- — 
derloin end. Peel enough onions and carrots to serve as — 
vegetables. Place pork, onions and carrots in ns flour, 


sprinkle salt and pepper to season and two tablespoons flour. — 
m 


fold over, stuff with turkey dressing, sewing up tightly, place ~ 
in dripping pan with pint of water, baste frequently, turning © 
over once so as to bake both sides equally until a rich brown. ~ 
ROAST YOUNG. PIG—For a month-old pig, well grown — 
~ and plump, wash well and keep well wrapped in a wet cloth — 
until stuffing is ready. For stuffing take a cupful of bread — 
-erumbs, one chopped onion, two teaspoonfuls of sage, three — 
tablespoonfuls melted butter, pepper to taste, half grated a 
nutmeg, half teaspoonful of salt, two well beaten eggs. Mix — 
- all these ingredients, except the eggs, moisten with half cup — 
of warm milk, beat in the eggs, stuff the pig to his natural a 
size and shape, sew him up and bend his forefeet backward — 
and his hind feet forward, under and close to the body. Dry — 
pig well and dredge with flour. Put it to roast with a little — 
hot water slightly salted in dripping pan. Baste with butter i 
- and water a few times, then with the drippings. A month- © 
old pig will require about two hours in brisk oven, For your © 
gravy add a little hot water, thicken with brown flour, boil — 
up once, strain and when you have added half a glass of — 
wine and half the juice of a lemon, serve in a tureen.. Cut a — 
bunch of celery and put in pig’s mouth; garnish with parsley 
on platter. This looks very nice. Apple sauce, mashed po- ay 
tatoes and turnips are very good with roast pig. KAN See 
ROLLS (Beef)—One and one-half pounds ground beef, one © 
cup ground crackers, two eggs, pepper and salt to taste, — 
butter size of a nut, one cup sweet milk, or more if too stiff. 
Bake three-quarters of an hour. Soar 
x LOE, ae > Rea 
ei > ts ie 
Make a rich baking powder biscuit dough and roll it out — 
ne-fourth of an inch in thickness, Chop cold beef and spread 
dough. Put bits of butter, salt and pepper and a sprink- — 
1g of flour on the meat: roll up and bake in a quick oven. — 
SALT PORK, SLICED—Cut off all rind, put slices of pork — 
Pinto frying pan, freshen by putting cold water over, then — 
y set on fire until it comes to a boil. Drain and dip slices into | 
mixture of two tablespoons milk to every egg beaten light, © 
_ then roll in flour and fry. When meat is fried, to every — 
tablespoon hot fat use one tablespoon flour; brown this — 


7, 


W7 


“nicely, then thin with milk and.season.. This makes a nice 


gravy, especially if one has baked or plain boiled potatoes. 
SAUSAGES—If before frying sausages you drop them into — 
 poiling water you will find they will be same size when done — 
as they were before; prevents them from shriveling and “4 
- breaking open and they serve again as far... aS Ry : 
_ Take sharp knife and cut skin, take out all meat, put int 
dish, add one egg, mix good, then form into little patties an 
fry; taste much better and also serve farther; when cut thin, 
‘make very good sandwiches. Rollin flour before frying. | 
e SAUSAGES (Baked)—Baked sausages are good and do not 
spatter stove in cooking. If in a sheetiron pan they can be 
kept covered until entirely cooked, browning sufficiently, 
“SAUSAGE CAKES—Mash finely cold potatoes in a good ~ 
- gized bowl and mix in sausage meat enough to make it tast a 
- according to amount of potatoes. Mix well together, add 
- little salt and pepper, and a small lightly beaten egg. Mak 
- two round cakes, cover with bread crumbs, and fry a golden ~ 
brown. No fat is. required for frying, as the sausage — 
enough. It makes a tasty dish for supper and is a nice 
for left over potatoes. isa Sa 
3 SAUSAGE ROLLS—Make ordinary pie crust (not quite 
rich, as fat from sausage enriches it), roll, and cut pieces 
pastry round, enough to place over pork sausages. _ Pr 
sausages and place them neatly within pastry. Wét and pre: 
together firmly edges of pastry. Place rolls in a slow ove 


ed 


See 


Ca 


TO Th, eo a IS aaa 


rR ; eT ean 

4n ordinary baking tin (flouted a little). Cook until brown. 
oor iGo SERVER Peain or cold with catsup, chili sauce 0 
_ the like. Se gat 
es SCRAPPLE (Philadelphia)—Two pounds of pork (piece 
off the shoulder preferred). Boil until tender in two quarts 
of water. Remove meat from the water into a chopping 
- bowl. Chop until fine. Put enough corn meal to make a soft 
~~ mush with the water in which the meat was cooked and add 
to this pepper and salt to taste. When the mush is well 
cooked, put the chopped meat into the mush and stir thor- 
oughly. Put into a granite pan to cool. This is an excellent 
dish to be served for breakfast. eee 
STRAKS—(Beefsteak Smothered in Ontons)—Slice the 
onions thin and drop in cold water; put steak in pan with a 
little suet. Skim out onions and add to steak, season with 
pepper and salt, cover tightly. and put over the fire. When 
the juice of the onions has dried up and the meat has 
browned on one side, fomoxe or aye turn steak and fry 
till done, being careful not to brrn. ee Se ie 
STEAKS (Hamburg) AND TOMATO SAT'CE—Two round: 
tablespoons chopped meat, one-quarter teaspoon salt. pepper, 
few drops onion juice, sauce, one teaspoon flour, salt, pepper, 
one-third cup strained tomatoes. Melt some butter; when 
-. pubbling add flour, salt and pepper. Then put over a low 
fire and add tomatoes and put over fire until foaming. 


STEAK (Round)—Have it cut two or three inches thick, 
put on bread board and work into it all the flour it will take; 
put butter in skillet, put meat in and brown on both-s des, 
then pour hot water in; season with salt and pepper, put lid 
on, shove on back of stove and let simmer till done; this is 
fine and delicious when cold. BERRA ers: 
STEWS (Cheap Cuts of Beef)—Brown in some beef suet 
or nice clean drippings two medium-sized Spanish onions, 
with a tablespoon of paprika; then put in meat wiped per- 
fectly dry; brown on both sides, turning several t mes till 
thoroughly brown; ‘cover tightly, place weight on Hid so 
_gteam cannot escape; cook half hour, remove lid, season well 
with salt and pepper; cover again, cook slowly till tender; 
place asbestos lid under kettle. If you lke, put potatoes in 
about an hour before serving. Lift out when done and make 
nice gravy. Meat is cooked in its own juice and is delicious. 

5 * * * ; as SS 


Get a large fresh soup-bone with some meat on. Cook 
slowly for two hours. When meat is done add one-half tea-= 
spoon of salt, one good-sized carrot grated, a little sliced 
onion, other vegetables if liked. Some nice home-made 
noodles or dumplings are excellent, or plain stock with 
crackers is nice if liked. The cost of this is but 20 cents; 

“nice enough for any man to sit down to if maderight. 
* * * i ) : a5 ie 


: For large stew, get two pounds beef flank, cut in pieces 
one inch square (all skin, ete., should be cooked, then remove 
from kettle when meat is tender). Use abundance of cold 
yater to cook meat in, adding hot water if more is needed 
iater. When meat is tender add one quart or more raw po- 
tatoes cut in small squares, sliced onions to suit the taste, 
and any kind of vegetables desired (leftovers may be used). 
- STEW (Corned Beef)—One small can corned beef, one can 
peas, cut up corned beef, put in stewing pan, drain water 
off peas, add peas, one large onion, several potatoes (sliced 
thin), pepper and salt. Cover with water, boil until potatoes 
are done, then thicken With flour. Enough for good-sized 
family. A new recipe. oo ie COGS Oe Sean 
STEW (Economical)—Slce cold beef or mutton, season 
- with sait and pepper, dredge over it a little flour, put In @ 
stew pan with some cold gravy or a little water, add onion 
Sliced fine and a few potatoes. Stew gently until tender. If 
gravy is not used, add a little butter rolled in flour a few 
minutes before stew is served. 2 eo 
STEW (Kidney)—This recipe is my own and we like it 
very much. It is also a very reasonable meal. Cut the brown 
meat off two beef kidneys into small pieces, being carefu 
not to get any of the white inside; put-into spider, fry a 
little without any grease; a water will appear, then disa) 
- pear; let fry a little longer, stir so it won’t burn, then : 


* 


brown, add enough water to make gravy (not too th 
add this to kidneys, boil together few minutes—do no 
_ gravy get too thick. Raw fried potatoes, spring o 
onions and Parkerhouse rolls go very nicely with th 


ey STEW (Kidney and Tomatoes)—One-half pound 
ney. Remove the core and cut in slices one-half o: 
fourth inch thick. Season some flour with salt, 


4i 


= 


Piecd canatee ‘into which rot the ple 
nions fine and fry in drippings anti: nicely 
eke kidney and cook about 10 minutes, 


Arrange a border of mashed potatoes 
around the edge of a hot dish and pour the stew In the center. 


STEW (Lamb’s Kidneys)—Slice kidneys crossways about 
one-half inch thick, place in stewpan, cover with cold water, 
let boil from three to four hours, or until very tender. Keep © 
- covered with water until within half-hour before done, then © % 

salt and pepper. Let water cook out gradually until e enough — 
is left for nice gravy, then add a little flour and butter, i Sen op 
ing it proper consistency, and serve. i: | 


STUFFED BAKED HEART—Wash and soak heart. in 
cold-salted water for 40 minutes, wipe and stuff with a force- 
meat of bread crumbs and any kind of chopped meats, 
- seasoned with salt, pepper and paprika, moistened with milk, 
Sew up and lay heart on bed of sliced onions and tomatoes, 
Pour a little water over, roast for two hours, thicken gravy 
- with flour, season to taste and strain over the heart. — | 


STUFFED REHWS TEART—Wash_ thoroughly; cut 


aK. through partitions with long, sharp. knife (be careful not to. 
cut through the outside). Make stuffine of bread crumbs, a Y 


’ little butter, one egg, sage, salt and pepper, fill cavity,. cover 
with greased paper or cloth to secure stuffing, bake two 
hours in roaster with plenty of water.. Put valves into a” 
~ saucepan of cold water and a sliced onion. Let simmer one — 

‘hour, run through food chopper, add to liquor, thicken with t 

flour, serve as gravy. . : 
STUFFED STEAK (Or Mock Duck)—Take flank or roun 

steak, pound well, season with nice dressing, roll up, tie 
closely with twine, put in kettle with quart of boiling water, — 
boil slowly for one hour, take out, put in self-baster, addin 


-. water in which.ijit was boiled, bake one hour or until a nic 


brown. Make gravy of drippings. Delicious sliced down cold. 
SWEETBREADS—These are great delicacies. The aes 


should be clear and a shade darker than the fat: Before coo 
ing let- the sweetbreads lie for one-half hour in lukewar 
water, then throw into boiling water to blanch, then into i 
water to cool; after which draw off the outer casing, remove the 
little pipes, cut into thin slices. To fry, parboil five minutes, iu 
wipe dry, lard with narrow strips of pork with a needle. te 
a very little butter into a frying pan, when hot lay a a 
sweetbreads and fry to a crisp brown, turning Cen A 

* % % 


Another way to cook sweetbreads is to slice thitt sprinkle: 
chopped parsley over them, dip into batter made of one cup | 
» milk, one egg, one cup of flour, pinch of salt and one-half si “fh 
- spoon baking powder. Fry like fritters, a 


SWEETBREADS (Mock)—Dip slices whole wheat bread in” 
. beaten egg with tablespoon milk added, season with salt, fry 
- light, turn in hot butter, place on hot platter, serve with fol- 
~ lowing sauce poured over: Two cups milk thickened with des- 
- Sert spoon cornstarch, season to taste, add generous lump 
- butter and cup chopped walnut meats; pour piping hot Soe 


_ “gsweetbreads,” serve immediately. Garnish | with ‘sprigs 
. parsley. - 


_ TONGUE (Boiled Beef)—Wash clean, put in pot with phe 
‘to cover, add salt and a small pod of red pepper. (If ime as 
' is corned do not add salt), add hot water from time to time as) 
- it boils away, and boil four hours without piercing it with a 

. fork. Take out, take off the skin and set away to cool. Soak” 
eet tongue over night and cook the same way, omitting ee 
salt. 


TRIPE | FRICASSHH—Make a cream dressing of tablespoon 
ful each of flour and butter and a cupful of milk. Cut the = 
tripe into slices and season with salt, pepper and lemon > juice; 
then brown in butter, turn the sauce over it, simmer. for fir iy 
aninutes, and dish and serve with boiled potatoes. Se 
; TRIPE WITH TOMATOES—Two pounds dressed and ‘pollea i 
tripe; cut into small strips two inches long, put into sauce pan, 
- parboil and drain off first water; chop small onion fine, let ag 5 
stew 20 minutes, add one-half cup thickening, then stir in halt” 


Re a can of tomatoes. Season with salt and pepper. A Nay good 
_ dish and not expensive. 


MEAT HELPS. 


When ordering a rib roast ask the butcher to send the th 
ay He along with the’ roast, as they will make stock FOry 580 
"ay * om id 


In boiling meat to slice down cold, wrap well all ov 
clean white twine. There will be no ragged en S OF sm 


ah but all nice, firm slices. 


aD 


4 
he, 


vx, 


.? 


elt 


* = eens: Dt Seay ci eae ae 
m ‘Chopped. peot or pork cracklings + are goed. to use in Indian — 
Shs ‘pread, which is usually served warm, or they may be mixed 

Ss bread and mashed potato seasoned and. fried a RAUBSES: - 


% * #8 


* Mix one cup of steamed dry bread with every poe of name : 
at steak. Steam bread by pouring hot water over Bs ashe ae 
cover and let stand a few minutes. ae 
* & # Vasu et 


Baked apples with turkey or ham are fine, Bake very mahi ba 
brown. Pare and core nice sized apples, halve and place in ~ 
-- pan, fill each half with piece of butter, teaspoon sugar, and ac 
little nutmeg. eee 


. 


Tf a ham is plunged from boiling water at once into- teak 5 
water the fat will harden white and firm, giving the ‘meat a 
‘fine color. x, om 

* * ws : 
Let ham soak over night in milk. In the morning wipe ‘the a 
ham off and dip it into flour and fry; ham will be as tender 3 


as chicken. 


a 3 ny 

Ham that is boiled in a bag and kept in it. will remain” E 
percist and tender to the last slice. The greasy bag excludes the é 
a Ts 4 ; Fa: 


*- 


* * ; ie. 5 
Liver should be thrown into boiling water after et 3 sliced 
thin and then fried in lard or drippings. . me 
: * % * a wept) xe 
: If meat is not desired for use at once, remove it from paper — 
-in which it comes from butcher, and put on dish in ice Doe 
as that spoils flavor. 


ic he 
Ree Ss 


* * % 


A tablespoon of sugar added to the water for pastas eceuee 
beef will give a rich brown color and improve the flavor. ne 
Wet your chopping bet “pater putting in meat, and it will 
prevent greasing it; ya 


S28. 8 } ek : 
‘Slow and long cooking will make tough padat tender. a BANG 
hs * Se eee ie. 


; It is much more economical to prepare meats swith a dressing 
of some kind since they “go so much further.” : 
* * * eA 
When you put_your roast in the oven put a small dish of 
~vinegar in also. It will not only keep your meat from burn- oa 
ing, but will make it much more tender than it would other- 
~wise be, improving the flavor as well. <A tablespoonful of vine- — 

gar put in a five-pound pot roast will make the meat more > 
_tender aid palatable. a 


* * * 


; Tf link sausage is left in a dish of cold water. one minute 
“then cut the length of the link with a sharp knife, the cover- — 
‘ing can be easily removed. Sausages retain their Shane, and ns 
when served may be eaten with a fork Ontys 
oy *% * % ia ng 
' Wo keep sausage, pack in flat crocks, set in oven and e60K 
through; there will be enough lard on top to > BOSD it. Tie up 
} sno set in cool place. eave Niaies 


MEAT AND ACCOMPANIMENTS, ~~ 


. Roast lamb, mint sauce. 

- Roast turkey, cranberry sauce or currant jelly. 
_ Boiled turkey, oyster sauce, onion sauce. ee 
-. Boiled fowls, bread sauce, onion sauce, lemon sauce, cran- 
berry sauce, jellies and cream sauce. Ra 
Boiled mutton, ‘onion sauce, caper sauce. < en 
Roast mutton, currant jelly, caper sauce, fs oe 
‘ Roast veal, tomato sauce, mushroom sauce, onion sauce 
cranberry sauce, horseradish. 

> Roast pork, apple sauce, cranberry sauce. . 
.. Roast beef, tomato sauce, grated horseradish, mustard, cran-_ 
berry sauce, pickles. : 
ot goose, apple sauce, cranberry sauce, grape or currant es 
Roast fresh mackerel, stewed gooseberries. * 
Roast blue fish, white cream sauce, lemon sauce. - 
Broiled shad, mushroom sauce, parsley or egg 


Mincemeats Serie 
ENGLISH MINCEMEAT—One pound beef suet, one pou a 
‘raisins, 1% pounds currants, one-half pound sugar, a lit 


brandy, one pound apples (peeled), two’ nutmegs, three-quarter 
pround miscellaneous peel, two lemons (rinds BD Juice) 


spice. to taste, using cinnamon, , allspice and Bei 
_grated. One gallon cider boiled .down one-half, one pint brandy, 
D mix all well together, but do not boil, put away in stone jar. © 
' This “fruit mince” costs about 10 cents a pound; will keep in- oe 
definitely, and needs but one trial to convince you of its merits. A 
\> GREEN TOMATO MINCEMEAT—One peck of green. 
tomatoes, one peck of green apples, five pounds of soft sugar, — 
one pound of raisins, two tablespoons of cinnamon, one table- 
spoon of cloves, one tablespoon of salt, two teaspoons of nut- 
meg, one teaspoon of ginger, one cupful of boiled cider, one 
-. eupful of boiled vinegar, one cupful of chopped suet. Chop 
tomatoes quite fine, drain, cover with water, put on fire an 
scald; drain. Repeat this three times. After draining pu on 
stove, add sugar, suet, salt, raisins and apples chopped fine. ‘ 
‘Cook about one hour, then add apples, vinegar and cider. _ Cook 
a few minutes longer and can, x 


MINCEMEAT —Two pounds lean beef chopped fine, one- 3 


half pound suet, 1% pounds raisins, one pound currants, one 
‘pound citron, one pint molasses, two cups brown sugar, one 
- quart cider, one peck chopped apples, one-half_teaspoon salt, © a) 
one-half teaspoon pepper, one teaspoon cinnamon, one teaspoon anh 
~ mace, one-half teaspoon of allspice and cloves, two grated 
“nutmegs. When you put it into the crock add one pint brandy. 


. MOCK MINCEMEAT FOR PIES—One cup of cold water, 
one-half cup molasses, one-half cup dark brown sugar, one- 
half cup cider vinegar, one-half cup melted butter, one cup of 
raisins, one-fourth cup of rolled cracked crumbs, one cup of 
. currants, one egg beaten light, one teaspoon of cinnamon, 
cloves, allspice, nutmeg, salt, one-half teaspoon black pepper. 


PLAIN MINCEMEAT—One bowl finely chopped meat, three 
bowls chopped apples, one-half bowl suet, one-half. powl cur- 
rants, one bowl seeded raisins, two cups poiled cider, threenut- 
megs (grated), two tablespoons cinnamon, one teaspoon salt, 
one-half teaspoon pepper. Sweeten with brown sugar, add a aie 
‘little fruit juice to make quite moist, cook thoroughly and Gane) 
' VEGETABLE MINCEMEAT—One peck green tomatoes — 
chopped fine, cover with boiling water, let stand one hour, then — 4 
drain. When well drained add two quarts chopped apple, one 
cup chopped suet, two pounds chopped raisins, four pounds — 
_ brown sugar, two teaspoons cinnamon, two of cloves, one nut- "4 
-meg, one teaspoon salt, two-thirds of pepper; mixall together — i 
and cook one-half hour; take off of stove and add one big cup: a 
of vinegar, Can and seal while hot. 


N oodles 


Bt i 
DRIED NOODLES—Stew Mee as in 2 little salt water, ene 


ee 


ae are ready for use immediately. 
- NOODLES FOR TWO—One egg and Magi encuel ca ae 
half the shell; one-half teaspoon salt, enough flour to make : 
tiff dough ; roll out, cut in fine strips, let dry for an hour, “it 
oil in soup stock. 10 minutes; serve immediately. 

- NOODLES WITHOUT MEAT—Prepare noodles in usual way. 
Cook 10 minutes in boiling salted water. Drain. Have half cup 
of bread crumbs browned lightly, in half cup of ‘butter. Sra ‘f 


rr 
ie ‘smal family use one egg and once, twice or three times its” 
4 -bulk in water, as you like. Mix egg and water Together: an ae) 
“make the noodles as usual. wan ; 
. If noodles are, wanted quickly, after ite aouent is rolled. out 
very thin place clean cloth in warm oven and place rolled dough 
upon it Watchand turn _and noodles are soon ready ee cu 
Be careful not to get too dry. 


"ALMONDS (Salted)—One-half pound of almends. Pour | 
uart of boiling water over them; let stand four nee) by 


Srorouctir, grease pudding 
crumbs (or crackers), 
hot platter with brown sauce. poe together one. y Oubleepeone 5 
Bester one of Wee one cup water; boil until thickened and - 


~. NUT LOAF Caine TOMATOES—To a cup of dried cracker, 
SS or bread crumbs, add one egg, or two are better, and a cup of 

chopped nut meats. Pecan meats are best, but if too expen- 
- sive use half a cup of walnuts. Add enough milk to moisten the — 
erumbs, and a little butter. Bake in a tin bread pan or baking — 
dish and serve hot. Or, if sliced cold it is delicious covered — 
with a strained tomato sauce. Use the juice of a can of toma- — 
toes, thickened with a litt:o flour and well seasoned. Or make 
the sauce of canned soup, chickened and strained. 


: NUTMEGS €To Test)—Prick them with a pin; if good the 
oil will instantly spread around the puncture, 


Omelets eon. 


CHEESE OMELET—These form a particularly pea ee 
little dish. To four eggs allow two dessert spoonfuls of eee 
cheese, a teaspoonful of finely minced parsley and a seasoning 
of salt and pepper; then when sufficiently beaten, fry and Serve” 
in the ordinary way. 

~ COocoA OMELET—Separate five eggs. To the well-beaten = : 
yolks, add three tablespoons cream, pinch salt, three teaspoons — 
cocoa and one tablespoon sugar. Fold in beaten whites, cook — 
two minutesin omelet pan, then brown in oven and serve im- 


- 3 


ae 
nN 
=f 


_ EASTER OMELET—Put skillet on stove with a generous - 
teaspoon of butter in it. Beat four or five egg yolks to a 
_ creamy froth, adding toward the last a large spoonful of sugar 
and a spoonful of lemon juice. 


— Whip the whites of eggs stiff, -and when butter is hissing _ 
hot, fold in with the yolks.* When partly cooked add two 
large spoonfuls of grated pineapple. 


Fold the omelet over and slip off on a hot dish, sprinkle we 
with powdered sugar and serve at once. Fe 
_ Omitting the sugar and pineapple and adding chapnee » 
mushrooms, you have a delectable dish. 
. PLAIN OMELET—Four eggs, beat yolks and ‘whites ‘sepa- 
rately, beat white till very stiff, add little salt to yolk, fold 

white on top of yolk. Grease skillet with butter, put al S 3 
= and white on top and bake in quick oven. | ie 


Pancakes ree 


~ EXCELLENT BATTER CAKES are nitidie of. ‘istlovee rice ¥ 
and oatmeal. Stir in eggs, sour milk, salt and flour, one tea-— 
spoon soda to one pint sour milk. Stale bread can also spe 
soaked and added to pancake batter. es 


OLD-FASHIONED BUCKWHEAT—One cake of Soakthonws 
in-a half cup of lukewarm water. Soakfor half an hour. One 
quart lukewarm water, one cup cornmeal and a_ pinch of 
Salt; first add the cornmeal, nowstir in the plain buckwheat _ 
(not the prepared). Stir in until pretty thick; now add yeast 
and set in a warm place until morning. When you are ready 
to bake them, take one teaspoonful of soda .and stir in a cup ~— 
of warm water and enough to make the- batter the Proper u 
consistency. This makes them light and spongy. 


COMBINATION PANCAKES—Soak one cup of Care ies 
over night in sour cream, sour milk or buttermilk. Jn_ the 
, one cup entire wheat fiou 
one cup of white flour and two eggs, well beaten. Add sour 
milk to desired consistency and scant teaspoon. soda ‘dissolved 
in a little warm water. 


milk (sweet) so it drops easily from spoon into hot fat; ALP Vas 
brown. Have enough fat in frying pan so they swim. Serve 
with maple sirup or a Pelakie _with cuss baer Petter, than 
push. ated ‘it. : 


quart bowl with 

ead and cover with cold eters: ‘Tet stand over night, 
out water, add one cup sour. milk, one-half teaspoon sodé 
one-half teaspoon salt, add enough flour to make natees bcd 
bake on hot -griddle. ae 


PATTIE CAKES—One cup sugar, two eggs, one cup Ree 
eam, teaspoon of soda,alittle salt and flavoring, and about — 
two cups of flour. Bake in gem tins. 


POTATO PANCAKES—Hight large raw potatoes, peeled 
and grated; one teaspoon salt, one-half teaspoon sugar, two 
tablespoons sifted flour, one-half teaspoon baking powder, two — 
eggs, well beaten. Mix in order given, stir well and bake. on — 
hot, well greased griddle. Do not bake too fast or : Potato, ye 

ill not be thoroughly cooked. 


- RHODE ISLAND SPAT OUTS—One pint sweet milk, “one ‘ 
tablespoons of wheat flour, two eggs well beaten. Indian meal — 
to make a stiff batter and a little salt. Spatinto round cakes. 
one-half inch thick, fry in hot. lard like conse gue: eager 
eat warm with butter. KY 


PANCAKE HELPS, 


x FOR GREASING pancake griddle, cake tins, ete., Saga 
“small paint brush of good quality for grease crock. Is uss 
Sier to handle and better than small cloth. ny 


PANCAKE GRIDDLE—Rub fresh turnip on “tt, Will pres 
ent smoke and sticking. 


GRIDDLE CAKES—If flourand sour milk for griddle cakes 2 
are thoroughly mixed the night before needed, the cakes will ah 
e more delicate in the morning. Add shortening, soda, Baty 
but no flour, fe 
~ SERVE APPLESAUCE with potato sriddle cakes, 
“proves the hig 


j GERMAN PASTRY—Take two eggs well beaten, mix iene 
ell with their weight in flour and sugar. Beat well together © 
'with a fork, Lay half the paste on the tin and put it ee 
a quick oven. When a little set spread over it any jam liked, — 
en add the remainder of the paste and bake again until — 
e set. When cold cut into fingers and sprinkle a sae oe 

yar over them. 


-2-3 rule, as follows: 
One measuring cup rane one-fourth pint or equal PG an 
dinary teacup) of flour. 
. Two tablespoonfuls of lard. 
Three tablespoons ice water. aes s 
Mix flour and lard with a knife, cutting it together Pa a. 
small bowl. Do not roll it in ioe hands. Then add the water : 


‘One-half pint flour, one Weaaieneea (heaping) lard, j 
ae teaspoon (level) salt; mix well. Then add enous bia pits! i 


ie ‘PIn CRUST WITHOUT LARD—Take one pint of flour, 
ne heaping teaspoonful baking powder, butter size of egg” and 
‘old. water to mix. Sift flour and baking powder several beet 
‘ub i in the butter, then add enough water to mix, 

y will make four pies. 


air Seateky while hot into 3% cups flour in “which use salt fe 
; while using it is best to keep crust and each article 
arm, as it is hard to roll out when cold; also keep warm 
after rolling, as it soon hardens and is hard to press dee 
together ‘when cold; splendid to use in winter. 


CREAM PUFFS—Let one cup milk and onechait cup Wwatter 
me to a boil, stir in one cup sifted flour; when_cool, add 


. Whencoolcut tops off with sharp 
nife and fill. Cream for filling: One cup milk, one-half 
p sugar, one egg, three tablespoons flour ; flavor with vani 
These are nice in place of so much pie, 


TIMBALE PASTRY—Two eggs, one-half cup milk, one 
one even teaspoon sugar, ) 


ust be deep enough to cover timbale iron) is heating, pla 
on in it, as a hot iron is absolutely necessary. When lar 
hot, wipe quickly the iron with a cloth which must be | 

and; dip iron into the batter (which is best held in a g 

i ed’ granite Ee oun); mat quite covering © the BL 


5 APPLE CUSTARD—Line ¢ a pie tin with rich cereby all ‘ahi 
_ sliced apples, sprinkle three-fourths cup sugar and a little. 
_ cinnamon over them. Then beat one egg in a cup, add a 
little sugar, fill cup up with milk and beat. Pour this over, 
apples and bake 380 to 40 minutes, 

APPLE (Evaporated)—Put desired quantity of apples _ ta 
‘water, soak over night. In morning wash, drain and make 
into pies without cooking, seasoning with cinnamon or -nut-— 
meg and one cup sugar to a large pie; then bake, - They ote | 
_ delicious and cannot be told from fresh apples. 


a APPLE (Dutch)—Pare and quarter tart. apples. pea 
in crust as closely as possible, put over cinnamon, bits of 
- butter, a little flour and sugar to sweeten. Lastly pour cup 

@ of milk or cream over, and bake with only one crust. 


_ _ APPLE (Green)—Use a rich, short paste. Roll pretty thin. 
- Cover bottom crust with one tablespoon of flour. Put in the | 
- green apples sliced quite thin. Sprinkle over them bits of 
_ butter, two-third cup brown sugar, a little water and..a, 
sprinkle of flour. Wet sides of crust and cover with upper 
erust; fasten down well. Bake quite brown in rather slow 
oven. Hat while fresh. Never use granulated or white sueeky 
for fruit pies. 


APPLE (Old Fashioned)—Fill a deep pie dish with thinly. ; 
sliced pared apples, covered with a substantial crust of rich 
baking powder biscuit dough, and bake. When browned to. 
aturn slip a knife around the inner edge, take off the cover, 
and turn bottom upwards on a plate. Then add a generous — 
a: supply of sugar, cinnamon, and cloves to the apples, mash 
> all together and. spread evenly on the inverted crust, Serve» 
with cold cream, i 


APPLE SCOTCH—Fix crust same as for euatard: pie and 
cut apples up fine in the crust; then take one cup of sugar an 
half a cup of flour, wet the flour with milk, season with bes | 
- meg and a little butter, add enough milk to half cover apples. f 

BANANA—One cup sweet milk, three-fourths cup sugar, 3 
two tablespoons flour, two eggs (save whites of one egg for 
frosting). Cook this like thick cream, add one teaspoon | 

vanilla; after cooking bake the crust and slice two bananas 
a in the crust and pour the custard over them; beat the egg- — 

white stiff and add two tablespoons sugar; ‘spread on the pie 
and. brown in the oven. By adding two tablespoons of 
grated chocolate to the custard and omitting the bananas” 
you have a fine chocolate pie recipe. oy ie 


~BUTTERMILK—Two cups of puttermilk, two eggs, two- 
tablespoons flour,-two tablespoons butter; flavor itn, Jemon.¢ 
‘Tastes like lemon pies. Saree aiid 


~~. CARROT—Three carrots, two eggs, one cup. milk, “one-_ " 
fourth teaspoon extract of cinnamon, allspice, “grated nut-_ 
meg; one-half teaspoon ginger. Carrots are to be boiled and 5 
mashed, rest of recipe added; put in crust and bake. © 
CHEESE—One pound dairy cheese, grate or mash it, put 3 
n two eggs, four tablespoons sugar, half cup sultana raisins, % 
wo tablespoons cream, One teaspoon vanilla. Bake. with é 
“wo crusts. 


CHERRY—One quart sour cherries, two tablespoons: flou . 
hree-fourths cup sugar. Stone cherries, add flour and suga 
stir until flour is mixed well. A sprinkle of flour on und 
erust, then add fruit. Bake with two sph e If flour. 


- juice will never run out. 


CHERRY MOCK—One pint cranberries cut in 4 wines re) 
half cup raisins, ohe cup sugar,-pinch salt; one tablespoon ~ 
flour and one tablespoon butter rubbed together; over this. 
- pour one cup boiling water (stirring it), add one teaspoon 
. vanilla and cook all for 10 minutes. Bake in upper tin e 
- crust same as any fruit pie. Ste 


CHESS—Beat the yolks of three eggs with one ) 
--gugar, add one-half cup of butter, one-half cup of flour, 
‘teaspoon. vanilla and milk enough for two pies (about t 
eupfuls). Bake with one crust only, using the remain 
whites of eggs for frosting. Brown in oven slightly. a 


_. CHOCOLATE—Grate a small half cup. of bitter choc ate. 
and put into a pan with one cup hot water. Take butter the 
size of an egg, one cup of sugar and. the beaten. yolks y 
two eggs, two tablespoons of cornstarch dissolved in a 
water, one teaspoon of vanilla. Mix well and cook, thi 
into a baked crust with the whites of the eggs on a 
eats in the oven, : PR ho 


writes 
He 


o -COCOANUT—One- half cup cocoanut doalcedt in one. cup is) 
Relic One scant cup of ane 
creamed together. Into the #r 


one heaping tablespoon of flour and the yolks of two eges. 
Use the beaten whites of the eggs for meringue. 


COCOANUT CUSTARD—One and one-half ate ow eran 
Sugar and a heaping tablespoon of butter; cream together. — 


| Beat two eggs separately and add yolks to creamed mixture, a 
-also a pinch of salt and a little nutmeg. Scald pint of milk, 
let cool, add 1% cups grated cocoanut and beat in whites: 4 
- stir all together. Line deep pie-tin with rich crust, prick it © 
- well with a fork, pour in mixture and put in very ‘hot oven 4 


until custard is set; then turn fire very low and bake 45 
minutes. This recipe can also be used for cream pie by ~ 


, 


omitting the nutmeg and cocoanut and adding vanilla. 


CRANBERRY—One large cup ‘cranberries cut in halves 


2 fengthwise, one-half cup seeded raisins cut fine, one cup 
sugar, 1% tablespoons flour mixed with sugar, one-half cup ~ 
water, three teaspoons vanilla. Bake with two cru&8ts. 


CRANBERRY MAPLE SYRUP—Line a pie tin with a 


thin, delicious pie crust, put in the bottom a teacupful oft ; 
maple syrup which has been mixed with a teaspoonful of 


he 


flour; over this spread one teacupful of cranberries (raw), ai 
cover with a thin crust and-bake. i 


REAM—Cream together the yolks of two eggs and one < 


cup of sugar, 1% tablespoons cornstarch and a pinch of salt. 
' Have ready 1% pints of milk boiling hot. Stir the creamed — 


eggs in the boiling milk and let cook a few minutes. Have 
_ pie shell ready and put this in the shell. Whip the two whites © 
to a stiff frosting, adding one tablespoon of sugar, spreading 
on top of pie, then sprinkle with cocoanut and set in the” ff 
oven to brown. .- 


CRUMB—Three cups of flour, three-fourths cup butter. ¥ 


and lard mixed; rub together as pie crust, then add.1% cups 
sugar into this, then divide into two parts; add to one part — 
one cup of sour milk or buttermilk. Grease and pour into — 
the pans, then sprinkle the remaining crumbs on top; bake. ~ 


CUSTARD WITHOUT MILK—Use three eggs to a pie if _ 


you have them (two will do) and take hot water (not hot 


enough to cook the eggs); beat up your eggs same as if you — 
had milk and mix eggs and water together. Fill your crust 


same as if you had milk and then add to each pie a lump J 
of butter the size of a walnut, cut into small pieces and drop- — 
_ ped around on each pie. The butter is a substitute for milk. — 


CUSTARD WITH ONE EGG—One egg, scant half teaspoon 


salt, four tablespoons sugar, one heaping tablespoon flour, ; 
“small lump butter; put all together in this rotation, beat — 
thoroughly till light and creamy, then add nutmeg or flavor= 


_ing as desired, and milk. As nice as if more eggs were used. 


DATE—Make a flaky pastry, line deep pie tin and bake. Se 


: “Allow one pound of dates for each pie. Seed and stew, using 
® two tablespoonfuls sugar and four of water. Stir while cook- ue 


put do not like the seeds, so I can the juice. I use tapioca 


with sweetened whipped cream, flavored with vanilla. 


ing until very soft and mushy. When cool, fill crust; serve - iS 


ELDERBERRY—wWe are very fond of this kind eee 


% 
and let it stand over night, then make the pie as usual. Do ; 


RS af 


Cook pulp till seeds separate, stirring so it will not burn; 


ame} 


not get in too much tapioca. One trial will show anyond : 
the right quantity to use.. fs 


FRUIT OR BERRY PIES—Bake crusts first, then ‘slice - 
fresh peaches and shake well in some granulated sugar; fill | a 
crusts full and pour over top a meringue made of whites of © 


Mm Ths 


two eggs well beaten with a little sugar added and brown ty 
in oven. This does not cook fruit and is good as shortcake, | 
- Delicious made with.any fresh berries. 


GRAPE—Wash about a bowlful of grapes a" dpe 
put through fine sieve. Add strained pulp to skins, with 


about a cupful of sugar; cook all together till thick, stirring — 
often. Bake in two crusts. Grapes prepared in the same _ 


way are nice canned. The grape pie suggestion was given 
to me by a grandmother seventy years old. We never used 
canned grapes until prepared in that way. 


- sugar a heaping teaspoon flour, put sugar on last, bake with — 


_ Grated rind and juice of one lemon, one-cup sugar, one heap- — 


= bet 


-nut; use enough cold water to mix the above ingredients to 
age) smooth paste, then add one cup of boiling water; place on — 
- stove and stir until it boils. Bake crust separately, pour in 


GREEN TOMATO—Fill pie half full of thin sliced gies) 
tomatoes, slice thin half a lemon, put lemon on top of ~ 
tomatoes. Three-quarters cup granulated sugar, stir inst 


upper and lower crust; eat when cold. > Re) 
LEMON—Lemon pie is my long suit and this is my recipe: 


ing tablespoon flour, yolk of one egg, butter the size of wal- 


custard. Beat white of one egg stiff and add two table- — 
Benes GREBr: spread on hd SOS FOCUrE. to oven to k brown aia 


LEMON CUSTARD—Grated rind anal juice of one ean 
ir in smoothly two tablespoonfuls flour; one cupful sugar, 
yolks of three eggs, two cupfuls milk. Place on stove, stir 
continually until it comes to a boil. Bake pie crust separate- 

ly and have well perforated. Fill crust with custard. Beat 

whites of three eggs to stiff froth, stir in three teaspoonfuls 

Bre urdwa. sugar. Spread on top of custard, return to oven 

an rown. 


. LEMON RAISIN—One or. two lemons, three eges, ‘three _ 
tablespoons flour, one pint seeded raisins, one cup sugar (or — 
enough more to suit taste). Beat eggs until light with the © 
sugar. Add the ue and grate rind of lemons and ag 


top, as there is a Pabonce to boil out. ~ 
- LUNCH BASKET PIES—Line deep gem pans with bie 
Py crust, put in sliced apples, season as for pie. With a cooky 
cutter cut sufficient top from crust for the pies, pinch 
edges -tightly together. These are much better for lunches 
than ordinary slices of pie. atc 
MINCE—Here is my recipe for mince pie: Meat boiled 
very tender and chopped, five cups; uncooked chopped suet, 
two cups; stoned raisins, unchopped, three cups; English or 
dried currants and cherries, each one cup; brown sugar, five 
cups; nice cider, six cups; or if no cider is to be had, water, — 
3% cups, and zood vinegar, 2% cups; but these not equal t 
the cider. Citron chopped, two cups; cloves, cinnamon, nut- 
meg, mace, alispice (all powdered) and salt, each one table- 
Pee taste (more of all or any of these spices or salt if desired 
on tasting); then grated rind and juice of two lemons. Fo 
two cups of this mixture use three cups of tart apples, chop 
ae if not juicy enough use more cider. As this makes 
'very large recipe it ce eil be mixed, cooked and canne 
-and used as desired. If good results are desired the pie crust 
should be very short; bake with under and top crust. _ 
r MINCE (Mock) :—One cup bread ~crumbs. (or rolled. 
crackers), one cup sugar, one cup molasses, one cup vinegar, 
one cup water, one whi raisins, one-half oe butter, one tea- 


~ ORANG One orange (juice and grated rind), one scant 
cup sugar, one tablespoon lemon juice, one cup cold water, 
S 7olk of one egg, two tablespoons cornstarch. Bake bottom 
erust first, cook other ingredients as for lemon pie, frost to 
sf pie with white of egg, one. tablespoon sugar. Bake brow 
PEAR CUSTARD (New)—Line a deep pie tin with goo 
: paste and bake until done in a quick oven. Nearly fill th A 
shell with ripe pears, pared and cut in very thin slices; 
sprinkle powdered sugar between the layers of the slices. 
ae two eggs (reserve the white of one with one cup of 
| milk, a pinch of salt, and two tablespoons of sugar; pou 
| over the pears. Grate a little nutmeg over the top. Bak 
“until the custard is firm. ‘Whip the “white of egg to sti 
snow with one tablespoon of powdered sugar, spread ove 
the pie, set back in oven to brown. Grated cocoanut can b 
eo over the top before putting in to brown if you wish. ae 
PECAN—Line a pie pan with crust, and bake. weave Bs 7! 
iCook cupful of cream, one cupful of sugar, four eggs, savi 
the whites.of two for meringue; one cupful of chopped pecan 
meats chopped fine. When the mixture thickens fill the crust 
and put on the meringue of the two whites of eggs beate 
‘tiff, and sweeten. Sprinkle over meringue a few. fine 
hopped pecan meats. Brown in oven. 


PIEPLANT—One cup each of sugar and ai setene stew 
together. While hot, beat in the yolk of one egg. Have | 
crust baked and put the beaten white of the ese on top 
pie. Put in oven until a light brown. 


PINEAPPLE—A pineapple, its weight in Soa hal 
weight in butter, one cup of cream. Beat the butter t 
creamy froth, add sugar and yolks of three eggs, beat unt 
» ery tight. Add the cream and pineapple grated, beat whit 
the eggs to a froth, bake in one crust, and eat cold. — 


_ POTATO (English)—F¥or family of four: Boil until tend 
two pounds beefsteak with onion, then cut in small - piece 
place in oven, cook 30minutes. Then, three-fourths of an hoi Ub 
before dinner put in potatoes, cut small as meat, with flour 

to thicken (not teo much). When potatoes are partly done, — 
put on deep pie crust, and bake, serve it in pan, pinn 
penite napkin around. <A little curry makes this ee all 
better. 


PRUNHE—Wash one-half pound cheap prunes in 8 
Waters; then let soak over night in one pint oe as 
‘morning add juice one-half lemon, stew until plu 

ender. Use pie igh Of es medium size (not too. 


nd spread: out flat. Cover bottom a “with prunes- with 
pace left between them, but do not have more than the 
ne layer. Use from one-half to three-quarters cup sugar 
(depends upon taste and tartness of prunes), sprinkle with 
‘a little flour, fill dish with the juice; juice must be real tart; G 
if it isn’t add more lemon juice. Wet edge of crust and put. 
on upper crust, pressing edges together well. 

oe The pie wants to be as full of juice as possible, withou 
boiling over in the oven. Bake in quick oven. — 


_ PUMPKIN—Cut pumpkins in small pieces and pare. Steam! 
until tender. Mash through colander. Place in kettle and 
stew carefully until dry. One large cup pumpkin, one tea- — 
-spoon salt, one teaspoon ginger, one teaspoon cinnamon, 8 
: “little nutmeg, two beaten eggs (do not beat to a froth), e. 
a sugar (brown) to taste, one tablespoon molasses rich milk — 
to make sufficient quantity for one pie. Rub bottom crust 
pith white of egg. Do not let the filling boil WHLe baking. 
* Cie 


A certain doctor who used to eat frequently at our house 
told his wife that my pumpkin pies were the best he ever — 
ate, so I send my recipe for eggless pumpkin pies. Wash the 4 
“pumpkin, cut into inch tubes, without paring, cook till soft, = 
then dry till brown all through. Run this through a colander. . 
To one cupful pumpkin add 1% cups milk, one-half cup 

sugar, one-half teaspoon ginger, one-half teaspoon cinnamon, a 
one-half teaspoon nutmeg, pinch of cloves, dash of salt. — 
. Bake slowly till top puffs up. The secret of success lies iad a 
working the pumpkin dry and brown—a little scorching not 

hurting it any. For something extra nice, spread a little ~ 

sweetened whipped cream over the pie, just before serving. H: 
: * * ® a 


 ’ QUINCE—Have two pans lined with crust. For filling: 
pare. and grate one medium sized quince; add two heaping _ 
- tablespoons flour, 11%4 cup sugar, yolks three eggs, mix with ; 
2 three cups of milk or water; put in pans and bake. Beat , 
_ whites of eggs stiff, stir in several teaspoonfuls of sugar, — 
_ spread on pies, put back in oven, bake to a light brown. 
Bat RAISIN—Remov__the seeds from one pound of rais-— 
- ins. Cover with cold water and let stand over night. Stew 
in the same water, adding more if needed, until the raisins 
look clear. When cool add one-half cup sugar, thesgrated — 
rind and juice of one small lemon, one-half teaspoon salt or — 
one tablespoon butter. Bake with two crusts, dredge the — 
Tapas lightly with flour before the upper crust is set in = 
5 MS SWHET POTATO—Will use up left-over steamed potatoes. 
- One large or three small ones peeled and pressed through 
. colander; add one egg, one cup sugar, teaspoon ginger, one- — 
half teaspoon cinnamon, sufficient milk to fill crust. Better 
than pumpkin pie. : 

WASHINGTON—I think this is the genuine original oe 
Washington pie. The recipe was obtained years ago from — 

old lady. But whether original or not it certainly is a ~ 
vy fine dessert, whether with or without cream. Grate 
or three large sour apples and about half the peel of. 
lemon, one teacup sugar; set on stove and stir ‘until 
fed. Cake: Butter size of egg, threé eggs, one-half cup — 
one cup sugar, one small teaspoon soda, two cream tar- 
ne heaping cup flour before sifting. Bake in three 

spread with the prepared apple. Can erort with | 
ed cream, but it is fine without. 


PIE HELPS. 


i WHEN MAKING JUICY PIES, wet and pinch 4 the ‘Gate a 
together as usual and then bind "with a strip of white cot-_ 
_ ton cloth which has been wrung out of cold water. Press — 
_ it lightly over the edge of crust, letting the lower edge hang ~ ee 
_ around the side of the tin, and, ‘after the pie is baked, it can — 
_ be easily removed by taking hold of an end and pulling. — 
ot TO KEEP PIE FROM RUNNING OVER—Roll lower cru 
a little larger than pan, wet it thoroughly around edge. Do i 
not trim until upper crust is in place. Then trim both; af-~ 
- ter pressing firmly pop siuer prick top several times with 
_ fork to let steam out._ 


“att 
* 
a 
a 
3 


° 


os 2 


Ff as usua ae 


- TO KEEP JUICY PIES from getting damp or SOsey : 
the bottom, lay a piece of white paper on the plate and 
place the pie on the paper. The paper will aR EOP Re ‘thi 4 
| dampness. pe ; (oak 


+d 


robs rite 


ly with cornstarch or flour to the right ‘consistency. Let cool, | 


and crust remains flaky. v 
TO PREVENT JUICE from soaking into bottom crust of 


‘well instead of greasing. 
PIE CRUST will not be soggy if it is brushed over with 
the white of an egg before the fruit is put in. 


fruit, not at the top, as this makes the crust sodden. 
SAVING PIECRUST—I save all tops of baking powder 
and coffee boxes, then when making pies I have any dough 
‘left I use some of them to bake shells in. When done fill 
with jelly or other filling, and they will never go begging. 


baking powder is used for each pie, it will take less lard, and 
be more healthy. 


pies, roll out thin;*on one-half sprinkle currants thickly, 

again to press together: cut in squares and bake quickly. 
otis to two quarts flour, one moderate teaspoon baking pow- 
_ed in hand, will keep in form. Keep covered. Use two large. 
handfuls for two crusts. 


3 Will have very little waste and save lots of time in mak- 
ing up dough each time. Keeps indefinitely. . 


_ plenty of water. Sweeten, add thickening made of one 
' tablespoon flour, one-third cup of water, stirred smooth. 
Stir constantly to keep from getting lumpy. This will make 
- three pies. It not only makes them go farther, but takes 
"away. that strong taste. They are also nice for the table 
prepared in this way. 


Je MINCE PIES—When apples are scarce or cannot be ob- 
tained, use dried apples; cannot tell the difference. — 


- JUICY PIES—First stew the fruit, ePontan ante titeleen” ‘ 


* Put into crust and bake. Pies made this way do not soak 


fruit pies, sprinkle bottom crust freely with flour before put- — 
ting in fruit. To prevent pies from sticking, flour piepans ; 


ALWAYS FUT SUGAR used in a pie in the center of the - 


IN MAKING PIECRUST, if about one-half teaspoonful of — 


PIE SCRAPS—To use scraps of pastry left from making ~ 
over these a little light brown sugar, fold over and roll © 
TO HAVE EVER-READY pie dough crumbs, take from 


‘der to a quart; salt and shortening enough that, when press- ~ 


RAISINS FOR PIES—Stew one pound raisins, using 


"WHEN MAKING FRUIT PIES that require flour, sift part 
of the flour on bottom crust, place the fruit next and the’ 


- remainder of flour needed on fruit with sugar on top of all. 
- It seems to jell up nicer. ; 


Puddings 


AP 
pie), sprinkle with half cup sugar and some cinnamon. Take 
“1% cups sour milk, teaspoon baking soda dissoived in little 
hot water, add flour enough to thicken, then one egg well — 


tins. Serve with cream and sugar. 

BANANA—Two cups sugar, one-half cup butter, one cup 
_ sweet milk, two eggs, three teaspoons baking powder, 3% 
- eups flour. Bake in a loaf. When cold cut in slices the de- 
sired size. Allow one banana for each person, crush and 
sweeten, spread on slices of cake and serve with sweetened | 
whipped cream. 


BERRY—One pint pastry flour, one-fourth teaspoon salt, 


“together and work in one tablespoon of butter. Then add — 
- one pint of any berries that have been carefully looked over. 


PLE—Pare-three or four apples, slice thin (like for | 


beaten, add apples, bake 20 minutes. Will make for two pie : 


3 


Ne 


one tablespoon sugar, two teaspoons of baking powder. Sift 


_ Break into a cup one egg, beat until light and fill the cup - ~ 


with water and stir into the dry ingredients, making a 
- gmooth batter. Bake on well-buttered tins and serve with 
powdered sugar or sugar and cream. 


BLACKBERRY (Steamed)—Sift one cupful of flour into 


ene 


a basin, add one saltspoonful of salt, one teaspoonful of © 
baking powder; then gradually add two well beaten eggs. 
~ and one pint of milk., Stir in one pint of blackberries which — 


have been thoroughly dredged with flour. Pour at once into 


a greased mold, cover with a greased paper, and steam 


steadily for two hours. Serve with hard sauce. 


BREAD—One pint bread crumbs, one quart of sweet milk, © 


4 a little more than a level tablespoonful of butter; the. yolks 


“of three eggs, the juice of one lemon, one cup of sugar; beat — 


all together and bake 25 minutes. The whites of three eggs — 
and a little lemon juice, one-half. cup of sugar,-spread the © : 


top of pudding with jelly after it is baked, then spread on | 
the meringue and brown a 
bread and butter. Place in baking dish, pour over a custard — 
made as follows: one quart milk, two eggs, one-half cup’, 
sugar and nutmeg. Bake in oven until brown. Serve hot. . 
BROWN BETTY—Grease a pudding dish, put into this a 


; crude, with Sugar, sprinkle over with small bits of bate 


BREAD AND BUTTER CUSTARD—Take three slices» & 


i 


layer of nice cooking apples sliced, then a layer of bread d 


Taye or without cream. 


~ CARAMEL—Melt one \Pantashaes of bitter in sauce pan. 
Add one cup brown>sugar, let melt and brown a very little. — 
- Dissolve 1% tablespoons of cornstarch in two cups of milk, — 
Add to sugar and boil about three minutes. Flavor with © 
_ Vanilla. Can be served with milk or whipped cream. : 


-  CARROT—Looks and. tastes very much like plum puddings aa 
3 One cup grated carrots, one cup grated potatoes (white), — a, 
one cup ground beef suet, one cup raisins, one cup currants, _ 
one-half cup sugar, one-quarter cup sour milk, two tea- | 
spoons soda, one teaspoon cinnamon, one-half teaspoon cloves, 
one-half teaspoon nutmeg, speck of salt. Mix well and stiffen 2 
‘with flour, Steam three hours. 5 ¥ 
Dressing: Mix thoroughly one-half cup sugar, one-half * 
teaspoon flour; stir into one cup boiling water. When clear” 
_ add one teaspoon butter and one teaspoon vanilla. Stir unt 
i the butter is melted. 


t 


- CHERRY—One-half cup stoned cherries—or any fruit doe # 
sired. One cup flour, one-fourth teaspoon soda, one teaspoon — 

baking» powder sifted in flour. Two-thirds cup milk—if you ~ 
have a little cream, sweet or sour, add to milk; if you have ~ 
not enough milk, add cold water and teaspoon butter soft. oa 
pinch of salt. Steam 20 minutes—over vegetable kettle if you — 
choose. Sauce for same: One-half cup sugar in which one 

tablespoon flour has been rubbed smooth. One tablespoon — 

butter, melt, add sugar and flour with one-half pint of cold ~ 
water. Stir until it boils. -Add juice of fruit or ‘other flavor. — A 


CHOCOLATE—One pint of bread crumbs, pounded or i 
ground fine, one pint sweet milk, two eggs, one square. of ~ 
chocolate grated fine, one-half cup sugar. Mix all together, — 
boil 10 minutes, stir slowly “so not to burn, then bake in a 
moderate oven 15 minutes. Serve with whipped cream Slightly S, 
Sweetened or any nice pudding sauce. 4 


CHRISTMAS (Genuine English)—One pound ~ Pe one a 
pound beef suet, one pound currants, three-quarters pound ~ 
mixed peel, one nutmeg, rinds and juice of two lemons, two 
ounces blended almonds, one teaspoon ground spices, one tea-— a 
spoon salt, one-half pint old ale or milk, one pound bread 

crumbs, one pound raisins, one pound sultanas, six eggs, 
three- -quarters pound sugar. Serve with custard or brandy © 
ee Steam 12 hours. This will make four good-sized pud= y 
dings 


CORN MEAL—One cup sour milk, one-fourth cup > sugar,. by 
Reece torathe teaspoon soda; one-fourth teaspoon salt; enough ~ 
corn meal and flour (half and half) to make stiff batter, put 
in a buttered dish and steam one hour. Serve with cream and 
sugar. Raisins, currants or other dried fruit may be added. - = 


COTTAGH—Scant cup sugar, one-half cup lard, one well- _ 
beaten | egg, one-half cup milk (sweet), one-half cup water, 
teaspoon vanilla,: pinch salt, two teaspoons baking powder, — 
one-third teaspoon soda, flour enough to make moderate thick — 
batter; bake in gem pans if you can. Dressing: One pint water, s 
one cup seeded raisins, butter size of cherry. Put on stove, ~ 
boil till raisins are tender, add cup milk, pinch salt, some nut--_ 
meg; stir up two tablespoons cornstarch (or flour), scant cup 
Sugar in milk, add to raisins, stir until boils; take off, add 
~ .e-half teaspoon vanilla; if too thick add some warm “water. 
¢ should be kept warm and poured over the cake® at mea mi 
A few nuts added to this dressing is an improvement. _ gS 


_ CHEAP STEAMED—One egg, one cup molasses (dark), one 
cup warm water (dissolve in it one teaspoon soda), one Gap. 
chopped raisins, 244 cups flour. Steam two hours. ~ 


- GUSTARD—One quart milk, four. eggs, one-half cup suse: * 
any flaver you like. Bake in cups set in pan of hot water) 
bake 80 minutes. aes 


- DATE—Three-fourths cup sour cream (if sour milk is. " 
used add one-fourth cup butter, or use buttermilk), one-half 

cup stoned dates, three-fourths cup molasses, two eggs, level 
teaspoon of soda, pinch of salt, flour to make stiff batter; — 
steam one hour. Sauce for pudding—Three eggs beaten sepa- eh 
rately, add three tablespoons sugar to yolks and two table=- — 
spoons.of sugar to whites, flavor with boven ven tate rechney4 
will serve six people. 


FIG—Chop half a pound of fresh peef suet very fine, pit 
it into a basin, add to it half a pound of fine bread crumbs, sh 
the same quantity of dried flour, six ounces of moist sugar — 

‘and one-half a_ small teaspoon grated. nutmeg. Mix — all 
- these well together and then put in two pounds of figs cut in 
4 nal pieces, moisten. it ite three egss well beaten. It howe 


make Spt a, stiff Snes ada a little. mil th 
not make it sufficiently moist, press it into a well putt 
mold and boil four hours at least. It must be well boiled. 
he sauce: Wash a quarterofapound of fresh butter with a °- 
‘wooden spoon in two or three waters, to remove every particle | a 
‘salt; beat it with the spoon always the, same way till it i 
is like-cream, then take a whisk and whisk it till quite white, 
adding to it (very gradually) wee eur of pomestee i 


re niet), one cup molasses, one cup sweet mie or sour, one tea- 
‘spoon soda if sour milk is used cor 1% teaspoons if sweet 


milk is gar one teaspoon of bigtrerb half teaspoon meer “a 


ee ‘salt, soda and spice. Add fruit last, mixed with cup Dot 


flour. Steam or bake in moderate. oven four hours. 


FROZEN NUT—After beating three eggs very light add one- 
half cup sugar and’turn into one pint scalded milk. Cook to 
- consistency of boiled custard, then remove from fire and stir . 
‘in four ounces grated chocolate. When chocolate is dissolved 

‘strain, chill and freeze. Have one-half cup candied shorted Oot 
oaked- in a very little sherry wine for two hours, and Sapien, 
‘custard is like thick mush -in freezer, add fruit. with one cup > 

finely chopped nut meats and one teaspoon vanilla extract; 
nish freezing, pack in mold (bending the edges with eee rs fe ‘* 
uslin), bury in salt and ice to ripen for at least two hours. i: 
‘his is one of the best relished of frozen puddings, and it is ips 
a the tan seasonable. It can be put on a platter and porte wit 
n e table. 5, 


. ae 

: FRUIT—One coffee cup chopped suet, one coffee cup mo- ‘ 
dasses, one-half coffee cup sugar, one cup raisins, two coffee 
cups flour, one-half coffee cup sour milk, into which dissolve - 2 
i 


~ one-half teaspoon of soda and a pinch of salt; one tablespoon | 
of cinnamon. Add flour last. Steam 1% hours. Serve with | 
liquid sauce. ne 


GRAHAM—Two and one-half cups graham flour, one. cup. ae 
milk, one cup molasses, one cup currants, one cup rajsins, ae 
4 two teaspoons soda, salt. Steam two hours. Ae 


LADY FINGER CUSTARD—Cut open the lady psets, 
‘spread lightly with jelly, then close them again. Beat. hoe gd 
of three eggs well with. one cup of granulated sugar, add 1% 


old milk. Boil this until it begins to thicken. When. cold 
dd a teaspoonful of vanilla. Place lady fingers in a pud- . 
ing dish, pour custard over them and put on top the ae 
eaten whites of the three eggs , to which one-half, cup of 
owdered sugar has been added and the juice of one ree gk 
ut in oven till light brown. ee 


MARMALADE—One cup fine bread erumbs, one cup cranes j 
ed suet, one-half cup sugar, one cup flour, three-fourths 
cup orange marmalade, one egg, one teaspoon baking powder, 
pinch salt. Mix dry ingredients together, add egg well beaten, 
with a little milk; steam in well-buttered basin for bhi hours. A ; 


ORANGE—Peol and cut tive sweet oranzes in thin clcee 
aking out seeds; pour over them coffee” cup white sugar; 
et pint of milk get boiling hot by. setting it in pot of boiling 
ater; add yolks three eggs well beaten, one -tablespoon corn 
tarch made smooth with a little cold milk; stir all the tines 


froth, adding tablespoon sugar, and spread over ure 


PLUM (American)—Place plurns on stove in epahine dish, 
toa when boiling add dumplings; one cup flour, one teaspoon 
Cea powder, one-half teaspoon salt and enough milk to stir ra 


PLUM (nelich)_-Here is a recipe for ‘Bogtien plum. pud- ri 
ing that is probably 100 years old.. One pint of gut chopped - 
fine, one pound of raisins, one pound eurrants, one-fourth lemon 
orange and citron pecl, one tablespoon allspice, cinnamon an 
cloves, one-fourth teaspoonful of ginger, one cup light bro 
ugar, one-half cup of molasses, one cup of milk, three eggs 
lice bread crumbled fine, just enough flour to hold together 
ut in bag or pan and boil eight hours. Serve with Sweete 
alee. 


PLUM (Eggless)~—An eggless plum adaute which rt have 
fad and. found splendid: One cup grated bread crumb 
(or cake crumbs), one cup grated carrots, one cup grated 
otatoes, one cup molasses, one cup brown sugar, one cup 
ch currants and raisins, one cup suet or one-half cup oi 
eer we aul pinch of salt, two tablespoons — 


PUDDINGS 


| | - 
ilk, one teaspoon soda, spices to ‘suit. I. nee cinnamon, | ue 
loves, allspice and a little ginger. Tie in cloth dipped 

in hot water, then flour thoroughly. Boil two hours, or steam. a 


_ PLUM (Plain)—One cup sugar: one cup suet chopped — 
fine; one cup raisins, one cup currants, two cups bread — 
crumbs (more or less), one teaspoon salt, one teaspoon _ ff 
one teaspoon ginger, one teaspoon allspice, one — 
Freaspoon baking soda dissolved in one pint sour milk. Citron aA 
r orange peel or both may be added if desired. Mix all to- q 
ether and one quart flour—more or less, as required to make 
udding dry as possible and stay in a ball. Tie in a floured — 

nloth, allowing a little room for swelling. Drop rn large 

settle of boiling water. Must be kept boiling steadily for 

% or four hours. Serve with sweet sauce or Roast sauce. oe 
ave made this for years. a 


POPCORN—One teacup of popcorn made fine in a pidclare a 
two eggs well beaten, one pint of milk, one-half cup Sugar, 
‘Salt to taste. 


7 , ; 


PRUNE—One cup brown sugar, one-third cup putter, one= 
alf tin of milk, yolks of two eggs; thicken a little stiffer 
an cake; one teaspoon baking powder, one pint seasoned seed~ - 
1 prunes without juice. Bakein moderate oven. Beat whites _ 
eggs and when pudding is done spread on top and brown. 
ressing:: ‘Three-fourths cup brown sugar, two tablespoons corn- 
arch; mix with a little cold water; pour in boiling water; 
. ‘blespoon or less of butter. Flavor with orange or vanilla, md 
Cut pudding (which should be baked in a square pan) in 
‘Squares. Put in dessert dishes and pour be a are on top of — 
aa piece. 


— QUEEN—One quart of milk, 1% cups bread emighee: yolks” 
four eggs beaten, sugar to taste ; bake until done, taking” 
care not to have it watery. Then whip whites of four eggs 
“and a tablespoon of sugar, flavor with lemon; spread over 
pudding a layer of sweetmeats or jelly; put the whites of: 
the eggs on and brown lightly. Serve cold with cream. Eat 


‘ RAISIN—Four tablespoons sugar, one-half cup butter, two Pai 
eggs, two cups flour, one cup raisins chopped, three tea- 
“spoons baking powder, nutmeg, one cup milk, Steam ~ one=- 
half hour in cups. Eat with a cream sauce. “cs 


RHUBARB—Onecup sweet milk, one-half cup sweet cream, 
mne-half teaspoon salt, one teaspoon soda, two teaspoons | 
eream tartar, enough fiour to make a stiff batter. In a put- 
tered basin put a thin layer of dough and a generous one ~ 
f sliced rhubarb, with sugar and a sprinkling of salt, then 


Serve 
1 a sauce of cream and sueat or eee and eS 
weaten to a cream. 


_ RHUBARB TAPIOCA—Soak a_half-cup tapioca over dizhee ; 

‘and cook until clear in double boiler. Place in a pudding — 
dish two cups of rhubarb cut in short pieces, one cup sugar and: 3 
‘pinch of ginger. Pour the hot tapioca over this, stir in one ~ 
‘teaspoon butter, cover and bakeone hour. A meringue makes — 
it still better. It is also good cold. Serve with cream. aera 


- RICE (Eggiless)—One-half cup uncooked rice, one-half — 

cup sugar, one quart sweet milk, one-half teaspoon vanilla; — es 
bake slowly two hours or until it becomes thick like cream. 
Good either warm or cold.. Tapioca may be used. in plac of 
ae with like results. bE 


RICE (Hasty)—One cup cooked rice, oneal cup ‘sugar, 
two cups sweet milk, two eggs, one-half teaspoon vanilla or 
other flavoring. Stir all together except whites of eggs, 
-and steam until it forms a custard. Take from stove, “Spread — “ss 
the beaten whites together with two tablespoons of sugar 
) over the top and set in the oven to brown aig COO . 
Peed warm or cold. . 


_ RICE (Plain . Boiled)—Boil half a cupful of. rice_ on iGabe a4 
“enough water to cover, adding a pinch of ‘salt. When _ the 
water has ~ nearly boiled out, and the rice is soft, - pour 
Dover “it a. cupful of milk and let the rice simmer until e 
done. Take from the fire and beat into it a well-whipped — 
egg. It should be eaten warm, with cream ana sugar. Pe c: 
ROLLY POLY—Take a piece of light bread dough, y Ee 4 
aS cherries or any fruit, steam one hour. - a ms 


“usual plum pudding the enemies is a good substitute: ro ee 
“cups sugar, two eggs, one-half cup butter and lard ‘mixed, _ ; 
éven tablespoon ground cinnamon, teaspoon each. of allspice _ , 
and cloves, pinch of ginger, one-half grated nutmeg; beat ~ 
well together, add half cup molasses, one-half cup milk, 
one cup strong cold coffee, three teaspoons baking powder te 
sifted through eee of flour, pone baie PORE: currants, 3 ong 
Ve Vora 


air 9) 2e a Gp iat a Bad a A ne RS Cos ei ORAL ie (t 
year wi PUDDING :SAUCHS: # (7) : 
seeded raisins well fioured. Thoroughly blend, then ~ 
m into two rolls on molding board; then tuck into salt — 
gs, tie tightly, leave room to swell, put into kettle boiling | 
water, boil steadily one hour, turning the mover three times. 
ey will be light as a feather and can be eaten with any 
f ce desired, though they are particularly .good with lemon ~ 
auce. What is not eaten for dinner can be served cut in thin 


Tices for tea. 

 SPONGE—Two heaping tablespoonfuls of flour, two even 
lespoonfuls of sugar; one pint of milk, one tablespoonful 
of butter, rub smooth and cook to a boiling point. Add yolks 
of six eggs and then the beaten ‘whites of six eggs. Bakes 
one hour in a moderate oven. Set the dish in a pan of hot 
rater while the pudding is baking and remove only when 
ready to serve. Use any hot sauce with either cream or 
rry wine for flavoring. This recipe serves eight people. 


 STRAWBERRY—Slice one cupful berries. Sprinkle lightly 
h white sugar. Beat one-half cup of butter and one 
cup of sugar to a cream, add two eggs and beat well. Sift 
wo cups of flour with one heaping teaspoonful of baking 
owder, and add to the creamy mixture alternately with 
me cup of sweet milk. Bake in muffin tins. When done 
rn the puffs out on a dish and spread with berries. Eat 
ith plenty of chilled sweet cream. 


SUET—One cup suet chopped or ground, one cup molasses, 
née cup sweet milk, 3% cups flour (sifted), one cup raisins 
chopped), one even teaspoon soda; steam two hours. Sauce 
r pudding: One cup sugar, one tablespoon butter, two 
iblespoons ‘vinegar, juice and grated rind of one lemon 
or use Jemon extract); beat well and bring to boil, then, 
icken with one teaspoon flour mixed to a paste with cold 
water; serve hot. This pudding is like fruit cake, will keep 
or a month (in a cool place), and can be cut off and steamed 
ver at a moment’s notice. EM 


le center, and serve as a vegetable. For a dessert a half 
cupful of sugar and a few drops of. vanilla may be added, 
and the baked pudding served with a liquid foamy sauce. 


TAPIOCA CREAM—Soak over night three tablespoons — 
pioca in one-half teacup milk (or enough to cover). Bring . 

‘one pint of milk to boiling point, add tapioca. Beat one egg, 

two tablespoons sugar and teaspoon of extract; let boil and — 


n into dishes. = 


TAPIOCA DATE—One pint sweet milk and one pint water, 
ut on stove to heat. When boiling add four heaping table- _ 
spoons of minute tapioca, boil 15 minutes, stirring frequently. © 
hen add yolks of two eggs, beaten with: one-half cup sugar, — 
add one cup or more of chopped dates, take from fire, — 
add beaten whites of two eggs. This recine will serve six _ 
ersons. “33 


WEBSTER—One cup molasses, one-half cup butter, one cup 
eet milk, one cup chopped raisins or currants, one tea- 
poon cinnamon, one-half teaspoon grated nutmeg, four cups 
four, two teaspoons baking powder; steam 2% hours. Dress- 
g: Five eggs and one cup sugar, beaten together one-half — 
ur; the grated rind of one lemon and juice of one-half | 
Naa a tablespoon of sweet cream may be added lastly 

a PUDDING SAUCES. 


esired. | : 

} The following is a good foundation for a variety of sauces: — } 
' One cup sugar and two tablespoons flour mixed together 

a Butter the size of a walnut rubbed into that. Add — 
‘one egg well beaten and two tablespoons cold water. Boiling 
ater added to make like a thin custard and cook three 
inutes. 

_ For some puddings add the juice of a Jemon or lemon or — 
vanilla extract. To others one cup of fruit juice or erushed | 
fruit, but use less boiling water when using fruit. | y 
_ For hard sauce good to_use with apple dumplings or — 
i'r t puddings or bread puddings the following: 
One tablespoon butter well creamed. One cup powdered 
Sugar added a little at a time with one tablespoon colds ie 
water. Mix and beat thoroughly, using nutmeg or cinnamon — 
3 flavoring. “ 
HARD SAUCH—Use two parts pulverized sugar to one ~ 
t butter. Cream the butter and add the sugar gradually — 
yery light. Flavor with nutmeg or with lemon juice. 


Lina 


¥ 
abet: 
‘ 


gar, one tablespoon corn starch, juice of one-half lemon, one- 
half teaspoon lemon flavor, one cup boiling water. Beat. thor- 
- oughly the butter, sugar, cornstarch and eggs. Pour water 
over them and cook in a double boiler. Sa on ae 


’ : ERD \r 

HOT CHOCOLATE SAUCE—One cup cream, two squares ~ 
unsweetened chocolate, one cup sugar. Blend the sugar and © 
chocolate and heat. When melted add cream, which should — 
be scalded before adding. Flavor with one-half teaspoon — 
' vanilla and one-eighth teaspoon table salt. Serve hot over plain — 
vanilla ice cream. %\ 


if BRANDY CREAM SAUCE, FOR PLAIN PUDDING—Mix © 

- together until a perfect cream, a cupful of sugar and a cupful — 
of butter, then add four well-beaten egg yolks; stir in 

-. very gradually one wine glass brandy. When blended add — 
slowly a cupful of rich hot milk, or preferably cream, whip — 
up lightly and put in.a saucepan. Stir until it is the con- 
sistency of cream, but do not let boil. — iy a 
y 


8 CARAMEL PUDDING SAUCE—One cup soft brown sugar, — 
tablespoon butter, one tablespoon flour, stir over fire quickly 
- until dark brown. (If steadily stirred it will not burn.) When © 
~smooth add one cup milk (or half water and half milk), cook © 
- slowly then for two minutes, always stirring; add vanilla — 
or other flavoring and serve on pudding, steamed cake or 
* toast. When carefully made it is an ideal Sauce. ~ - — 
GRAND MOTHER’S SAUCEH—This pudding dip is especially — 
fine. Two cups sweet milk, one-half cup sugar, yolks three — 
eggs; mix thoroughly and cook in double boiler until thick. — 
When cooked, can either be flavored with vanilla or one > 
tablespoon brandy. The brandy gives the best flavor. Re 


- Rabbits 


CREAMED—After. washing the rabbit, cut in small pieces, 
put in crock in layers, adding one large onion cut up, salt, 
small handful mixed allspice (whole), a few bay leaves. Di- — 
vide this between the layers and top, cover with vinegar, let 
stand over night. When ready to cook cut very fine one 
small onion, brown in a little butter and lard; add rabbit 
after wiping off all spices and vinegar. Add a little water, let 
simmer till done, add one-half pint cream, thicken with a 
little flour, one teaspoon vinegar and pepper. — wit ga hy Pee 


FRICASSEED—Rabbits may be fricasseed like chicken in 
-e-white or brown sauce. To make a pie, first stew till tender 
and make like chicken pie. To roast, stuff with a dressing — 
made of bread crumbs, chopped salt pork, thyme, onion, and — 
pepper and salt; sew up, rub over with a little butter or puton — 
a few slices of salt pork, and a little water in the self-baster; — 
Siw 1% hours. Serve with mashed potatoes and curran 
je y. ~ 7 , Ms aay 


FRIED—After rabbit has been cleaned and washed, put 


--eracker crumbs, season with salt and pepper. , 
ter and sweet lard mixed, over a moderate fire until brown 
on both sides. Take out, thicken gravy with spoonful flour, 


Four hard-boiled eggs cut in sHces and scattered 
are an improvement. Bake one hour. 


ROAST—wWhen skinned and washed, put in a roaster—if no 

a roaster two pans will do, one to cover the rabbit. Make 
holes in the legs, pull bacon through. Use a little garlic 
and salt. Put enough water on to cover, put in the oven, 
and when done they will be nice and tender. Wa ves)! 
. eerie OIRO 


Two rabbits: Cut off front legs and ribs; lay flat, inser 
small pieces of smoked bacon in hind qaurters and back 
place in pan, put tablespoon butter over top; put in hot 

oven to roast one hour. Then take pint of sour cream, put 
_over top, leave in oven till gravy is thick, then serve. — 
: ca * ‘ 


A delicious dish for five: Take two rabbits, put in 
water over night, wipe dry, put in roasting pan, coat w 
butter, salt, pepper and little flour; slice three onions 

_ help season, baste every five minutes. Can roast pota 
nicely with them. Far better than chicken roast. 
tH * * ari 


mi 
y, 
‘ 


Br SOUR ROAST ‘(Hassenpfetter)—Wash, ante ie ip? 
_earthern dish and cover with half water, half vinegar, — ne 
sliced onion, half teaspoon whole pepper, two bay leaves, 
salt to taste. Aiter two days, take all the fine skin off, lard 
back and hind legs with small pieces of smoked hae Then: 
put rabbit in roasting pan with onion, pepper and bay 
jeaves, with a cupful of the sour brine and some fresh 
water. toast half hour, then pour halt cup sour cream or. 
milk over,, and roast till brown. es 


STEWED—Stew until tender; brown flour and Butter: to- 


ee gether and make brown gravy; put in” baking pan, put in. 


salad dressing over. Serves six people. 


rabbit; in one corner put a lot of raisins, in another a lot of 
onions; put in oven, baste with gravy. Serve all together. ot 
% * * 

Wash front legs, heart and fleshy parts of head, and ada 
piece of smoked meat. Cook in half vinegar, half water, -one 
bay leaf, one onion, one slice of lemon, one-half teaspoon. 
pepper, salt to taste. _Thicken with butter and two table-) a 
spoons flour. : 


Salads: 


APPLE-NUT—Four. ‘apples, one-half pound English oe 
nuts, three pieces celery; chop fine, put on lettuce cape hot put, 


BANANA—Cut’ bananas in two, roll in salad dressing, 


then roll in crushed peanuts (not crushed too. fine), place on 
_ lettuce leaf with spoonful of dressing beside it. Salad dress- 


-. dish you are to serve in, sprinkle plenty of sugar over each 


has absorbed the drops of almond essence, and another lum 


Pa all lie in vinegar, sliced onion, mustard, pepper and sal: 


ing: Three tablespoons butter; one tablespoon flour; - two. 
tablespoons sugar; one level teaspoon salt; one level tea-— 
spoon mustard; one cup milk; one-half cup vinegar; two 
eggs and dash of pepper.. Melt butter in double boiler, add 
flour, stir till smooth bu’ do not let it brown. Then add ‘milk 
“and let boil. Beat eggs and add salt, pepper, sugar, ‘mus= 
tard (moisten mustard with water first), then beat a little 
more; add vinegar stir well, stir it into first mixture of but- 
ter, flour, etc. m. 
Cook in double boiler. Will not get lumpy. Thin with cream 
before using. Will last long time if kept in a cool place. 
Before I had this recipe my salad dressing always curdled, 
probably because I neyer mixed ingredients in right order. 
one NEVHR. curdles. Can be used for ony, ane of fale 


*« * ‘i 


Cut a few bananas straight down in middle, then: cut. 
those into strips, put in layers, with slices of Orange, in a 


layer. Set aside for two hours and serve with pes table 
spoons lemon juice poured over all. Fe 
Ret Meee eID ak fez" 


BANANA (French)—Put in layers of heooad oe well 
- powdered with sugar in a salad glass and upon this a layer 
of bananas that have been peeled and picked - to pieces with | 
a fork, again a handful of chopped ice and sugar, then ban-= eI 
anas, repeating until bowl is as full as required. Pour upon 
fruit one wine glass of white wine and a wine glass of tepid 
water in which you have dipped a lump of loaf sugar that 


that has absorbed three drops of geniune eau de cologne, 
which is constantly used in cooetse in France. The. righ 
cologne you should get is composed of compressed extract | 
of rosemary and iemon thyme. Mix salad well and dréss” 
top with whipped cream and preserved violets. You will not 
detect the cologne as other ingredients unite to Produc 
subtle but delicious flavor. 
BEHT—Boil beets, then skin them, eut in small piece , 
and put-on a plate with cut-up lettuce, cover with salad. 
dressing. Looks pretty and tastes good. If the beets are 
young cut up the leaves and stems and boil with a couple 
of potatoes cut in cubes. When tender pour off part. of the 
water. Brown flour in ham or bacon fat and mix. It is ls 
good with a little ham or bacon mixed with it. eae 
BEETS (New) AND BERMUDA ONIONS SALA: 
onions very thin and, unless pronounced onion flavor is lik 
ed soak slices in a very little salt and vinegar. Cook beets 
and chop fine. When chilled, sprinkle thickly over onion 
‘slices which have been laid on white lettuce aha Ss 
with French dressing. 
4 BOUQUET SALAD—Use leftover cooked vegetabl 
? potatoes into cubes, carrots and turnips into strips, wax 
green beans into slices, cooked cucumber, lengthwise, gr 
packed in bowl or cup, cabbage chopped, beets sliced. 


several hours, except the beets, which discolor others 
range on a dish; place a head of lettuce HLIES rea 
side. ; tee ; ; 


SAG ene pies i eee 
SNheLie*t 
“SALADS © 


ee Pash 
Res - BREAKFAST SALAD—Slice ice ‘eolae torineanee and 
- sprinkle with sa.t and pepper, drench with lemon juice and 
place in dish of cracked ice. These are delicious for a sum- 
mer breakfast. 
~ CABBAGE SALAD—One- half head cabbage cut fine, 
three-fourths cup vinegar, one- -half cup sugar, small lump 
butter, one teaspoon salt, pepper, yolks of two eggs, one- — 
half cup sweet cream. Let all come to a boil except yolks 4 
of eggs and sweet cream, which stir in slowly, then pour Pai 
over cabbage. 


/. CELERY SALAD—One bunch celery, two hard boiled — 
e 
: 


eggs; chop, season with salt and pepper; mix with any good 
salad dressing. 


; CUCUMBERS AND ONIONS—After slicing the cucumbers, & 
~ cover with cracked ice, omitting salt, which makes them — 
' tough. To remove the strong onion taste from some onions, — 
- sprinkle the slices with granulated sugar; after standing a 
few minutes rinse off and place in dish with cucumbers. — 
Served in this way they are crisp and delicious. Hach one © 
can add vinegar, salt and pepper to suit taste. + 


_ -DANDELION SALAD—Is rather too bitter for the ordin- 
ary taste, but if the young leaves be mixed with lettuce, the 
result is a piquant salad full of tonic qualities. 


EGG LILIES (An Haster Salad)—Place one egg for Sach 
lily in cold water, boil 10 minutes, drop in cold water, shell — 
and while still warm, cut with silver knife, in strips from — 
small end nearly to base; very carefully lay back the petals © 
on a lettuce leaf; remove yolks and rub them with spoon- — 
ful of butter and mayonnaise dressing, form into cone shape — 
- balls and place on petals, grating a little of yolk of one egg — 
over the ball. Serve on small plates—one lily for each per- — 

son. With care this is not hard to make, and it makes an ~ 

attractive dish to serve at any time. hs 


ENGLISH SALAD—Inside stalks one bunch celery, one > 
dill pickle, two sweet pickles, two tart apples, one orange, © 
one banana, one cup English walnut meats, broken, one — 
pound lettuce. Cover with a good salad dressing. rt: 
ie FRUIT SALAD—One-half box gelatin (in hot weather © 
_ double this amount of gelatin), dissolved in sufficient cold — 
water to completely cover. Then pour one pint boiling ~ 
water on it. When cool add one cup sugar and juice of two — 
lemons. Put fruit in dish that sits level on ice and pour ~ 
gelatin solution over all. Fruits as follows: One can apri- — 
cots, one can pineapple, three oranges sliced, six bananas : 
sliced, 10 cents’ worth almonds, blanched and chopped; — 
peaches sliced to equal bananas in amount, add strawber- 
ries and raspberries. Mingle all carefully together, pour — 
_ gelatin over; set on ice, and any fruit not at hand can be — 
.. omitted. y 
2 FRUIT GELATIN—Soak one box gelatin in one pint cold — 
water a few moments, add one quart boiling water, 1% pints — 
' granulated sugar; when dissolved, flavor with juice of three © 
lemons, strain into mold. Before it begins to stiffen add 
four oranges sliced in small pieces (leaving the white skin), © 
“one-half pound. Malaga grapes. split lengthwise, one-half — 
- pound English walnuts, kernels halved, one-half teacup — 
pineapple, cut in small pieces. Add a few seeded raisins if 
- jiked. Serve with whipped cream. Let salad stand on ice 
_ till firm before turning out. 
Pp HAM SALAD—Mince fine cold boiled ham, one hard boil- — 
- ed egg,.add a little thick cream (just enough to make it a 
paste), a pinch of mustard, one tablespoon good cider vine- — 
gar. Pack closely on platter and garnish with slices of — 
hard boiled egg over top and parsley or celery tops around @ 
edges. This is not only palatable, but handsome, 
_ LETTUCE SALAD—Take one pound lettuce, wash uae 
wring out and*crush with the hands. Take one bunch 
dwarf celery and about six green onions. Chop fine and ~ 
- mix with the lettuce. For the dressing beat one egg, add 
‘about teaspoonful cornstarch or flour, four or five table- 
‘spoonfuls sugar, a pinch mustard, salt and pepper to. season. 
Mix well. Next cut fat bacon into cubes, fry until brown 
and crisp, pour the dressing over them and cook until thick, 
_ stirring all the time. Pour when hot over the lettuce, celery. 
and onions. } 
‘MACARONI SALAD—Break into two-inch pieces required 
amount of macaroni for a meal. Cook until tender in salt 
water; when cold mix with the same amount of fine slice 
cabbage. Then mix with salad dressing. ~ 
_ NUT SALAD—One cup English walnut meats. chopped 
two cups shredded lettuce, one cup chopped celery; mix al 
' together, arrange on lettuce leaves, garnish with whippe 
_ eream. Easy made and good. _ wt 


ORANGE. (Sweet) SALAD—Take equal quantitie 
anges and ripe, rich apples, peeled and: sliced. Soak appl * 
‘in lemon juice. Dip both fruits in powdered sugar, put ina 
bowl in layers, add glass of white ba two. tablespoons. oré a 
nge- flower water. If you omit wine add a little lemon 
me Juice. 
; * PEPPER SALAD—Peppers cut in rings with dull scis- 
sors and combined with lettuce and French dressing are as 
ood a simple salad as one could wish.- ; 
“POTATO SALAD (German style)—Six large potatoes Holle 
ed with skins on. When cold cut into dice shape. Have 
ready one large Spanish or Bermuda onion cut into small — 
pieces. Fry four thin slices lean bacon. Mix bacon gravy — 

ith one tablespoon pune olive oil. Stir ail together with | 


plate. Will serve six people, and any good cream dressing. = 
ay. be used, & 


POTATO SALAD (Plain)—Six cold boiled Ree pe Se good — 
size whites of two hard-boiled eggs, one medium sized onion, ~ 
chop medium fine, season with salt and pepper to taste, add 
“a tablespoonful celery seed (or may be omitted), and mix 
ell. Mash the yolks of the eggs to a paste, and a table- 
poonful of butter (have warm, and one-third cup good 
Vinegar. Stir well, pour over other ingredients, tossing. all - 
With a silver fork until well mixed. : peat 
POTATO SALAD WITHOUT OIL—Cold potatoes, Gut\ in: 
mall pieces; one small onion cut very small; three cucum- - 
Aaa in small pieces; four or more boiled esses cut 
sma Se 
- SALAD DRESSING—Yolks of four eggs beaten light; Ft 
one-half cup of sugar; one-half teaspoon of mustard; one ~ 
‘teaspoon of salt; one-half teaspoon of pepper; one- -half cup 
of vinegar; one- -half cup of milk or cream; lump of butter; — 
ook until thick and pour. over salad when cool, | Fewer pee 
‘22S can be used if they are expensive. ny 
ST. JAMES.SALAD—Press the required amount: of cook- ee 
ed rice into a buttered border mold; set on ice to chill; 
when serving unmold on a bed of cress or other greens; fill ay 
center with cooked peas, beans (wax and flageolet), potatoes — 
cut into cu +s, sliced carrot, Se button Onions or — 
ther vegetables; - dress wit: mayonnaise and ‘whipped — ft 
ream. ae 
SALMON SALAD—Drain one can of salmon thoroughly. 
emove the bones, bits of skin, etc., and shred fine, adding ~ 
one-half cup of celery. cut in pits and half cup of chopped 
blanched almonds. For the dressing beat the yolks of four 
ges. Add to them two tablespoons of sugar, quarter tea- 
poon each of salt and mustard and half cup of cream. — 
Bring the mixture to the scalding point, stirring it well. — 
Add 1% cups of vinegar and a tablespoon of butter to the 
her ingredients and cook until thick, stirring to prevent eae 
urdline. ‘When cool serve with salad. age 
SALMON SALAD (Hot)—Remove the bones and fat from — 
ne can salmon. To the meat add six large crackers rolled ~ 
fine, one hard boiled egg, cut into dice, one cup crea 
nd one cup of grated cheese. Mix thoroughly. Salt and fe 
pepper to taste. and sprinkle grated cheese over the top. | 
ake about 20 minutes and serve with salted wafers and 
pickled oni ns or olives, ae 
~ SLAW (Cold)—Choose a small firm head of cabbage, “ 
shred fine, sprinkle a little salt or celery salt over it and 
t stand an hour or two, then pour small cup of vinegar ~ 
ver it (if vinegar is too strong dilute it); when ready to 
serve add a large cupful of sweet, rich cream in which you ~ 
have previously dissoly-d one- half cup of powdered sugar. 
This recipe has been @ lavorite for more than 20 years spa ty 
“always pleases. - os: 
SOUP MBAT SALAD—Permit me to contribute an~ “old . 
mily recipe of a delicious salad, made out of the ‘much- — 
espised soup meat. Allow soup meat to get, cold and firm, ~— 
hen cut into neat, even little strips. Take one or two 
good-sized onions, cut into very thin slicés. Dilute cider — 
vinegar with a little clear soup stock. Into a bowl put thin 
ayer of meat, then layer of onion; add salt and pepper. 
se up thus, alternately, meat and onions; then pour over 
e diluted vinegar. Allow to stand until next day, then 
rve on lettuce. For a chance quest at luncheon this i 
quite good enough, especially if a sliced hard-boiled egg 
arnish. or eyen ring of aweeE. green pepper Is used 
Farnis j th 


c 


por 


5 


U PER. ‘SALAD Gover ohecbele. DOE elatin with one- 
half pint cold water, soak one-half hour. — “Add one p 
boiling water, juice of two lemons, teaspoon salt, dash r 
x ' Let cool but not congeal. In a round pan put a 
layer of peas, then some diced cold potatoes, then’ hard 
iled eggs sliced, then layer of chopped nuts; sprinkle with 
It and pepper; on top put layer of peas and sardines to 
cover. Pour over the cold jelly and let stand till firm. — 
Serve any dressing you like. Be 
TOMATO SALAD—Take rather small tomatoes, peel care- 
fully, cut in half and serve on lettuce leaves; French dress- — 
-ing. Very easily and quickly made. : 
- TOMATO JELLY SALAD—Two cups tomatoes, one table- 
spoon granulated gelatin, one bay leaf, one peppercorn, one- | 
half teaspoon sugar, one-half sliced onion. Soak gelatin in — 
cold water until soft. Cook tomatoes and seasoning (ex-— 
cept salt) 20 minutes. Strain, add salt, pour over softened — 
gelatin, stir until dissolved. Pour into molds, which have — 
been wet with cold water, and chill. Serve on lettuce ‘with | 
_ Mayonnaise. Bi 
TOMATO NUT SALAD—Pour boiling water over some fo-3 
“matoes of even size. Peel, put on ice till cold, cut off — 
stem end of tomato and scoop out some of the meat. Chop | 
some: English walnuts—not too fine—mix with a very little | 
mayonnaise dressing, fill cavity in tomato, pile a little of. the — 
dressing on tomato. Sprinkle each tomato with a little salt. e 
Serve on lettuce leaf. aie 


TOMATO (Stuffed) SALAD—Six ripe ‘tomatoes, salt. and 
pepper, two cucumbers, lettuce, one-half pint cream dress- — 
ng. Scald the tomatoes so that the skins can be easily re- — 
moved. Cut a slice from the top of each. With a small — 
Spoon remove the seeds, peel the cucumbers and cut them 
into halves. Season highly and mix with at least half the 
dressing. Fill the tomato cups with this and put another — 
spoon of the dressing on top. Sprinkle a very little finely- i 
chopped parsley and serve in a bed of lettuce. a 
WALDORF SALAD—Cut into bits: enough celery to make e 
one cupful. Soak it in ice water. Also cut into small dice © 
our medium sized apples which have been previously peel- — 
ed. Lay the apples in ice water for a while. Then drain 
both apples and celery, mix them, adding half a cupful of © 
Englisn walnuts. Cover: with mayonnaise dressing spine 
“serve on crisp lettuce leaves. aie 


2 ve 


~ 


ae 


: 


SALAD DRESSINGS 


. Take one heaping teaspoon flour, one egg, three babi. ie 
poons sugar, one teaspoon salt, one teaspoon mustard, one — 
tablespoon butter, one-half cup vinegar. Stir these ingre~ — 
ients well together and add one-half cup of milk.. Put on ; 
tove in saucepan, stirring constantly -until thickened and — 
one. This is equally good for any of the NSeR ee salads | 
ind has been well tried. 


ex 


* * % a 


One-half cup milk or cream, simmer until warm: ‘one cu 
“vinegar (if vinegar is very strong do not fill the cup full, 
AL add Water to weaken; Sues butter, one-half ee 


pepper, mustard, sugar and cornstarch, add beaten ege : 
hen vinegar and butter. When milk is.warm stir above into. 
t and-cook until it thickens... - ‘ 
% * ” 7 A 2 

~ One tablespoon of sugar pie dry mustard, one ‘teaspoo As 
of salt, yolks of three eggs, one cup of vinegar, one cup o 
sour cream or sweet cream -(or even sweet milk, but use 
‘more butter with milk). Beat yolks well and add all the in- 
gredients, cook in double boiler till it thickens, then add. Qa 
ittle celery seed extract and a small ‘piece . oF Petes an 
ottled, will keep a long time. peaks 
/-Yolks of four eggs boiled hard, one tenanpon) galt, he 
g#ood spoon of mustard, two tablespoons olive A: one- 

int cream, add vinegar to. taste. 


poons of vinegar, two ne ey of mixed SP Tatarhn oe 
‘half bottle of salad oil, adding the oil carefully oy. bates: 
constantly. Salt to taste. 


_ _ Will tell how I make a simple. yet good cotad dress 
Instead of using double boiier I have a bowl which © 
{ into the top of the teakettle and use stopper of paper 
_ kettle spout. When water is boiling put one eupful 

inegar in bowl and heat. Mix together dry one tabl 
Benoon flour, one tablespoon sugar, one- teaspoon ‘must 
one teaspoon salt. Mix till free from lumps, then moi 
with enough vinegar to make smooth paste; stir into it 
My pearen Hee of | two oer d. phen stir doa into the hee 


a 


egar. Let cook n rem cha 


- i 


ad or any vegetable salad. ; Bee es ay ce. 
CREAM SALAD—Dressing: Put on to heat one cup vine- — 
‘gar (reduced if strong), butter size of walnut. Then beat ~ 
together one egg, one-half cup granulated sugar, one tea- — 
spoonful each of salt and ground mustard, one-half teaspoon 
of white pepper, and four teaspoons of flour. Beat until 
smooth, add the vinegar a little at a time, return to the = 
‘stove and stir constantly until thick, then add all the — 
‘eream it will bear. It will keep a long time. IT have made ~ 
t for church suppers and have had lots of calls for the re- 

ty ieee baat A 5 


easpoonful of olive oil if liked. Can be used for potato sal- es 


e. : Ss . 
 OMIAYONNAISE—Yolks four eggs, one-half cup cream or 
ilk, one-half cup sugar, salt and pepper to taste. A little 
it of mustard. A pinch of cayenne pepper. Boil. Then ~~ 
dd three-fourths pint of good vinegar and a lump of but- — 
er size of egg. Thin with cream. This will keep a week 


‘ 


nh cool weather. i "i es 
MAYONNAISE (Begless)—Mix a teaspoon of ground ~ 
ustard with a teaspoon of water. Then add slowly about — 
hree tablespoons of oil, or enough until it is very stiff. ,, 
hen thin to the right consistency with vinegar or lemon ~ 
juice; salt to taste. This must be stirred vigorously during — 
‘the whole process. EL be 


ata g 


| SALAD HINTS ee oe, 
In mixing salads the oil should be added first and thor- 
pevehly ‘spread before adding the other ingredients and gee 
mixing. R: ; chick 
Salads which, like cucumber, are very moist and cooling 
hould have an extra pinch of pepper added to counteract — 
he chilling effect on the eater’s stomach. — Gute 
- Endives should be scalded and then chilled to make them ~ 
‘more digestible for elderly folk, children or invalids. eset 
- ‘Whenever it is possible, pure lemon juice should be sub- ~ 
tituted. for vinegar as being more wholesome than the 
atter. ‘ . ; ae 
’ FOR A SALAD DISH GARNISH—Have whites and yolks 
f hard-boiled eggs chopped separately and laid over top OFss 55 
ny salad in stripes’ of yellow and white or in rings. <Any = 
retty design can be made. Chopped boiled beets or pickles —_— 
an also be used. The edges can be, garnished with pars- — 
ley. < ; vas ae 
: : “cucumbers are very good cut into potato salad, 


Sauces oe aa 
' APPLE—Pare as many apples as you wish, slice thin, 
--+ into basin or pudding dish with enough sugar to make 
“m sweet; add a little water, bake slowly until soft; they 
‘1 turn a rich red and have a flavor far exceeding stewed 


ples. ee 
BREAD SAUCE FOR GAME AND POULTRY—Put into a 
uble boiler two cups milk (part cream is better), and 
ace over the fire. Add a small-sized onion stuck with 
wo or three cloves and a cup of finely sifted bread crumbs. — 
‘over and simmer 20 minutes. Remove onion, add table- ~~ 
oon butter, season with sait, pepper, serve hot. See 
CARAMEL—One cupful of light brown sugar, butter the 
ize of an egg. Boil butter and sugar three minutes, then 
lowly two tablespoons of flour, then, slowly, boiling water 
ough to thin. ‘Good and easily made. ee fe age 
CELERY. SAUCE—Take 30 large tomatoes, three or four 
ads of celery, five onions, four red peppers, chopped fine to- 
ther, 15 tablespoons sugar, a handful of salt, one cup vinegar, 

il one hour after coming to the boiling point. nee as 

aj : zs * #8 Ee 

_. Twenty large ripe tomatoes, six good sized onions, four large 
stalks celery (stems and all), one large red pepper. Chop all 
very fine, then add six tablespoons white sugar, two tablespoons 
salt, two large cups vinegar; boil two hours. = OES ea ae 
SG jak iu eee eae 
CHUTNEY—Chutney sauce is delicious with fish and meats 

nd the following recipe I find very good: Put eight ounces 
‘each of chopped tart apples, sliced tomatoes,‘salt, brown sugar, 
“Beeded raisins, in a jar. Add four ounces of powdered ginger, 
-two ounces of garlic, two ounces of shallots, three quarts 0 
inegar, one quart of lemon juice. Mix well and cover.. Kee 
h a warm place and stir every day for a month, taking care t 
Over the jar after each stirring. Strain, but do not squeeze i 
oo dry. Put away. in sealed glass jarsor bottles for use. Th 
quor will make a good flavoring for soups. = | 


a 


-CRANBERRY—To one quart of wae |. add two me 
-sized tart apples, cover with cold water, ¢ yples are 
soft and cranberries pop open. Crush with potato masher to 


soup strainer; return to fire, adding one cup granulated sugar 
to two cups -sauce. Boil up, remove from fire, serve cole in 
eherbet glasses. 


- HORSERADISH—Boil three- fourths . pint of milk, then put 
in half of 5 cents’ worth of grated horseradish, a pinch of 
salt, boil up, little thickening, sugar to taste, sprinkle cinna- 
mon on top. You can take water instead of milk or meat 
broth. All .good. 


LEMON SOUFFLE SAUCE FOR FRUIT PATTIES—Bring ae t 
a cupful of milk to a boil, then stir into it the beaten yolk 
of one egg mixed with half a cupful of powdered sugar. Cook 
for three minutes, stirring constantly. When perfectly cool 
stir in the juice and grated rind of one lemon. Just before 
ates whip in the whites of two eggs that have been beaten, 
un rm. 


MINT SAUCEH—Take one-fourth of a bunch of finely chopped — | 
mint leaves, moisten with one-half cup of water and one-half tS 
cup of broth, add four tablespoons vinegar, one tablespoon of ei ; 
rae and one-half ounce of sugar, stir well and serve in sauce 
owl. 

SPICE SAUCHE—Set on fire three-fourths pint sviiter! one cup 
sugar; boil 20 minutes, remove from fire and add one teaspoon- 

1 each extract cloves and ginger. — 


TOMATO SAUCE—Take contents of 10-cent can " soudontee 
‘tomato soup, heat in saucepan, pour overa breaded veal steak 
or a porterhouse steak, just before serving, and you have a 
most appetizing and economical dish. It is also good REEVE 
ith fried pork chops. 


SULTANA SAUCH—Pick the stems from one-fourth cup of 
ultana raisins, add one cup of boiling water and let simmer. 
one-half hour, adding water if needed; then add one-half UP, at 
of sugar, and let boil to sirup; flavor to taste. eer: 
WHITE SAUCH—To one tablespoon of melted butter” ada: 
three level teaspoons of cornstarch. Add: two cups milk, salt, 
pepper to taste and a little chopped parsley. Simmer until it 
ckens. 


Vegetables 


— [As a number of well known cooking experts class Ms abe 4 
spaghetti and rice among vegetable dishes, these paler. of Fs 
food will be found classified under this head.] me 


BAKED BEANS WITHOUT PORK—When put on to poil 
dd a little soda. Boil until done. Pour in baking dish, pepper 


butter, and bake a good brown. They’re nice. - 
~ BAKED PuANS—One pint of dried white beans; pick over 
and soal over night in plenty of water; pour off water in the 
or ung. put on to boil in enough water to cover them, with 
“if a teaspoonful of bicarbonate of soda added. Boil 10 min- 
ves, pour off the water, wash three times in cold water, put 
1 to boil- with a half pound of salt pork. Boil 30 minutes, 
da a half teaspoonful of ground mustard and a tablespoonful 
bf sugar; put in the baking pan or crock and bake in a 
slow oven an hour or longer. Bake the pork on top of the © 
‘beans; don’t stir-themanddon’ let them get too. dary. Wher aa 


‘on toast or with tomato sauce. 
- BEANS (New)—Break off ends of pods, when youhe a: A 
‘tender, put beans into boiling water a few minutes, then put to 

ry. These can be used before the beans come in. spring by 
oaking in warm water over night, boiling. until tender ; seas: 
ith butter and cream, salt and pepper to suit taste. 


- BETS (Bresh)--Cook: eentior: slice, salt, paptek anes 
a little sugar and butter over them ; set in the oven 15 
utes. ‘ You will never fix with vinegar after ae this ; > 
are fine. 


ti BEET CHOWDER—One quart chopped cooked ‘peets, 0 
- quart chopped raw cabbage, one cup ground horseradish, tw 
cups sugar, one tablespoon salt, one teaspoon blac _ beppe 
_ Cover with vinegar and cook well. 


‘ BEET GREENS—Boil the leaves and stems and season wi 
salt; vinegar, butter and pepper. — 


CABBAGE (Baked)—Select firm head of white ‘cabbage a 
quarter, rinse, boil 15 minutes, pour off water, put on more hot — 

~ water, boil until tender, drain, let cabbage get cold, then chop — 
- fine, add salt and pepper, butter (tablespoon) ; beat egg well, 
a add milk (one cup), mix all together, bake in a MOSCA: oven 7 
. until a nice brown. 


Pei CABBAGE (Creamed)—Cut fine a ike need of cobba se. 
season with salt and pepper, cover with water and cook until 
tender; when cabbage is tender and water is all cooked away 
add the following dressing: One egg, one tablespoon flour, one 
tablespoon sugar and a little vinegar weakened with water; 
‘beat well together and mix with cabbage, and you will. have 
a@ very nice dish. 


CABBAGE ENTREE—Chop cold boiled cabbage fine, for a 
medium sized pudding dish add two well beaten eggs, a table- _ 
» spoon of butter, three tablespoons of cream, with pepper ond ot 
_ salt to season. Butter dish, “put in cabbage, bake until brown. — 
- This may be eaten cold, but is much better. if served howe, it is 

especially good with roast pork or pork chops, 


CABBAGE, GERMAN STLYE—Put one quart of cantass 
‘sliced thin into a stewpan, cover with cold water and let stand 
20 minutes. Drain, add two tablespoons butter, one-half tea- — 
-. spoon salt, a little finely chopped onion, dash’ cayenne, few 
“> gratings nutmeg ; ; cover and cook until tender; then add two 


tablespoons vinegar, one-half tablespoon sugar, and cook five 

* minutes longer. This makes only a small amount. It would — 

be et to double the amount if there are more than three to be 
serve 


A CABBAGE SLAW (Hot French)—One quart finely ehopeens 
_~ cabbage, one teaspoon salt and three pints boiling water. Cook 
_ until tender and strain off all the water. Mix together one 

_ tablespoon flour and one-third cup vinegar, one teaspoon each — 
..of.mustard, sugar and salt. Beat smooth and add one cup of © 
boiling water and a tablespoon of butter. Set into a dish of — 
- hot water and stir until as thick, as cream, pour over cabbage od 
- and serve hot. 


CABBAGE (Ladies’)—Chop cabbage fine and boil to tender- 

“ness in hot water, salted. The water is then drained off and a 
- generous cream sauce made, poured over the cabbage in a@ 
baking dish; bread crumbs are sprinkled over all, and also little 
dots of butter. Then it is baked in an oven for about 15 min- 


imagine what it is, and many when told sige eee} to believe | that 
it is simply cabbage. 


thus: 


- and.throw it in cold water for a few minutes, then return 4 
the saucepan with plenty of boiling. water, one tablespoonful 
salt and two of butter. Let it cookrapidly with the lid off for 
20 minutes; adda pinch of baking soda and cook 10 minutes 
‘longer; drain, have ready some buttered toast on a hot dish, 
lay cabbage on it and pour over a sauce made thus: 
rind of a lemon into two cupfuls of milk and thicken it with 
- tablespoonful each of flour, salt and pepper and AIREE of 
- demon; pour over the cabbage. - 
an CABBAGE (Sweet and Sour)—One snedtaras atzA eanbaee 
_ chop fine, cook till tender. One heaping tablespoon lard (orany — 
good drippings), one tablespoon flour, cook till. brown (be car f 
ful not to burn); must be stirred’ constantly. When done dra 
aside, add one cup boiling water, one cup vinegar (less vinegar 
if it is very strong), with pepper, salt and one tablespoon suga 
' Put one whole onion in center of cabbage and Sites, all 
gether for about three-quarters of an hour. i 
. CARROTS—Half an hour before a nice joint of nates dis 
‘thoroughly soaked add to it carrots which have been previously 
cleaned; also a teaspoon each of salt and onion juice, and two 
sliced beets. Make delicious and appetizing dish. Carrots” are 
as, good cooked in same way with fillet of beef. _ Carrots: 
-@ wonderful food value. 
i CARROTS WITH CREAM—Boil very tender with plent 0! 
water. When done slice in saucepan with a gill of cream. — 
boil up once. Salt and pepper to taste. 
CARROTS AND Mma ues tarR a together, mash, 
mY little conoanie salt and pepper. 1 


MEMORANDA 


ee 


AULIFLOWER CHEESE—Boil — a “cauliflower _ ress 
rough a sieve. Add one heaping tabiecpoee! grated Parmes: 
“cheese, two of tomatoes, one of butter. Season well. ] 
with bread crumbs and brown in the oven. - 


CAULIFLOWER (Mock)—Slice cabbage thin, put ae aateem 
an in water enough to cover; cover with close-fitting lid, og 
cook until done—about three-fourths of an hour; it wili look 

clear when sufficiently done. Drain offwater, season with pep- 
per, salt and butter and just a little sugar; add one-half cup 
thick cream and a dash of vinegar if it is to your taste. Be 
sure that it does not cook dry, as that gives a rank taste. 


‘ CURLED CELERY makes an attractive garnish. Cut thick 
_ stalks of celery in two-inch pieces. With a sharp knife, begin-_ 
- ning at the outside of the stalks, make five cuts parallel to 
— each other extending one-third the length of the pieces. Make. 
' six cuts at right angles to the cuts, already made, .Cut the | 
other end in the same fashion... Puf the pieces in cold or. 
' Gced water and let stand for several hours. 

CELERY SALT—Take celery leaves, wash and dry them 
(being careful not to burn); when diy, pulverize as well as — 
. you can with your hands, then use rolling pin to make finers3 
. then mix with salt. Use for seasoning vegetables and soups, 
~ To bleach celery—Put breakfast food boxes on while cole 

is growing, or tie several thicknesses of paper on loosely. — 5 


‘ CELERY SEASONING—Thoroughly dry the white leaves i 
_ of celery, rub together until very fine. Use for seasoning. — 

CELERY (Spanish)—Use short, tender turnip sprouts. 
Good for eating and garnishing. 


\ CELERY (Stewed)—Wash stalks well, boil in well salted 
- water till tender (about 20 minutes), drain well, place on. 
> toasted bread, pour over ft a sauce of cream seasoned with 
a little mace; or just mejted butter may be used. 

i CORN (Baked)—To bake corn score the kernels. ‘and 
- press out the pulp with the back of a silver knife. To a pint 
of the pulp add 1% cups of cream and salt and pepper 
_. Cover mixture with bread crumbs and dot with SLT Mas 
. butter. Bake in oven half. hour. z 


. rubbed together with salt pepper and butter as for stuffing. — 
_ Pour over the top a_half cup of cream and bake three 
fourths of an hour. This makes enough for six people. 
CORN FRITTERS—One can corn (or three ears of fre 
corn cut), one heaping tablespoon flour, one. egg, : enough 
flour to make thin batter, salt and pepper. Drop from spoon 
‘into hot lard or ona griddle like pancakes. rats would b 
a good substitute for meat. 
*-- CORN OYSTERS—Grate raw corn from cobs. To one pi 
corn pulp add two well beaten eggs, one-quarter cup flow 
season highly with salt and pepper. Drop by spoonfuls an 
fry in deep fat, or cook on hot, well-greased griddle. Shi 
be made about size of large oysters. oo 
CORN AND PEPPERS (French Style)—Chope ripe 
F pepper fine, stew 10 minutes in water to barely cover. 
P one pint fresh green corn cut from cob, cook eight or te 
eee longer. Season liberally with butter and serve 


“CUCUMBERS (Stewed)—One dozen cucumbers pared : 
sliced; four medium-sized onions sliced. Dust on a ‘lt 

rans Salt and let stand an hour and then drain well. Add one ¢ 
: of brown sugar, one tablespoon of mustard, one-half tabl 


poon of celery powder, one-half tablespoon “tumeric powd 
one-fourth teaspoon white pepper. Cover all with vines 
and let it boil for 20 minutes f 
CUCUMBERS AND BAKED FRUIT—Peel and coo’ 
cumbers whole in boiling salted water—same as potatoe 
until tender; drain, make white sauce of milk, butter, ‘$a 
pepper and flour to thicken; pour over cucumber, serve ho 
We often have peaches or pears baked same as ‘apples a: 
served with sugar and cream. Péaches do not take so 
to bake as apples or pears. 
EGG PLANT (Fried)—Sélect medium-sized eggs plan 
usually large ones contain very large seeds and may c% 
bitter taste), cut in slices about one-half inch thick, — 
then lay in salt water one or two hours (must weight t 
as they float); then dry thoroughly with towel, dip in b 
egg, then in cracker crumbs and fry in hot lard till ver 
der and brown. Be careful not to fry too fast. eee cru: 


d dry hominy, one pound salt pork, pepper and a “hitt 
Wash DoaUny in poverah waters, soak NER night. 


ed in aoe Seatee: ‘In ‘the morning ‘ada ; 
gspieces and pepper and salt to taste, put over ve: ow fire. : 
with lid of stove over flame and cook at least four hour 
This dish served with stewed tomatoes makes quite a change 
-in the regular routine of “getting something to eat’; be- 
sides it is very cheap. 

LENTILS—Soak dried lentils, or. beans, over night in-cold 3 
water, pour off water, cover again with hot water. (two 
quarts water for one pint seeds), add salt when nearly done, 
‘Cook quite dry. If any liquid remains drain off and pres 
seeds through colander. 
~ - MACARONI AND CHEESE—One_ pound cheese and a bo 
“Sp of macaroni make enough for three meals for four person 

Cheese at 20 cents, macaroni at 10 cents, cream, butte 
crackers, etc., about 15 cents, making 45 cents for three 
meals or 15 cents per meal. Boil one-third box macaroni in 


thin), ‘then macaroni, etc., paste cheese last. 
puttered crackers over top, also one-half cup sweet cream 
“Milk, bake one-half hour or until brown on top... % 


“salted water, boil 20 minutes. L 
into it put butter and oil, Let brown, Then put in stea 
and when crisp add tomatoes. Let boil down until quite | 
thick (this is a dressing). When macaroni and beans ars 
done drain through colander. Now have a large platter, 
first spreading on it grated cheese, then macaroni, th 
beans, then dressing, until all is used; then stir up togethe 
put cheese on top. This is fine with rye bread. (If oil i 
_ not liked add more butter.) 

- MINT (Fresh All Year)—Cut the growing mint, spreai 
on newspaper to dry. When dry put in mason jars. Whe 
‘you want to use it take the amount required, pour boilin: 
_.water on it, let it stand for a second, then pour off 
and mint is as fresh and green as when first picked. 
MUSHROOMS AND EGGS—Peel and mince one pou 
mushrooms and one-half dozen hard-boiled eggs. Mix w 


Serve very cold: Cream dressing: Beat to @ cream o 
tablespoon (heaping) butter, same of flour. Stir into th 
one beaten egg, one tablespoon sugar, a teaspoon salt un 
one-half teaspoon each dry muStard and white pepper. _ 
_ four tablespoons strong vinegar and two of water. — 
until thick and just before serving add one- halt cu 
cream. This will serve 10 persons. ey 

OLIVES (Mock)—Two quarts green plums, 1% table- 
- spoons mustard seed, one-half tablespoon salt, two qual 
. vinegar. Place the” plums in a stone crock with mus 
seed; put the vinegar into a preserving kettle, bring to 
boil, pour over plums boiling hot, cover closely.. Next 
drain off the vinegar, bring again to a boil and pour 
plums while hot. When cold place in olive bottle and co 
pee They taste just like real olives and are mu 
cheaper. se eat 

ONIONS AND BREAD (Baked)—Boil two. onions 
tender, chop fine, mix with pieces of stale bread crusts th 
-have been soaked in water or milk, add a little powd 
» Sage, pepper and salt; grease baking tins, put in mixt 
strew over top some erated bread and-bits of butter. Ba 
half an hour and serve for breakfast or for dinner side di 

ONIONS (Escalloped)—One pint sliced onions, ‘one pint 
bread crumbs, one pint sliced potatoes; season ‘with salty 
pepper, butter, add teaspoon of flour and pint or so oO. YY 
bake 1% hours. Be 
‘ONIONS (New Way)—Peel one quart onions, put in « v1 
water, put on to boil; when done do not pour off water, bu 
‘leave it with onions. Then take juice of half a lemon, 
fourth cup sugar, pinch salt, add all to onions and s 
Makes a cheap vegetable dish. Only the juice of the Ie 
_ should be used. ae 

-. PARSNIPS (Fried)—The way to cook: parsnips an 
them good and sweet, fry without any water, but a 
bits of meat. 

PARSNIP STEW—One-half pound salt pork, ‘slice 
add two parsnips and three or four potatoes, cut in di 
Cook 15. minutes, then add dumplings, made as follows: T 
cups flour, one teaspoon soda, two teaspoons cream tart 
one well beaten egg, a little salt, milk to make stiff ba. 
Drop from spoon into stew; stop the boiling £08 
ae before, cover ghonelys cook for 20 obits 3 


se 


piece of butter may be put in when nearly done. — 
too much saltin. Spoonful of sugar greatly improves flavor, 
~Scotch peas, of a dark green color, are fine. - its «koh ee 

PEAS (Dried)—Soak one cup dried peas over night if 
wanted for noon (in morning if for evening meal), drain 
first water off, put on fresh water, let stand and cook one: 
— hour. When done, put in salt, milk, pepper and butter and 
_ thicken with flour and water. I use navy beans the same 


way. 2 ica 
PEAS STEWED—Take common dried green peas, soak — 
over night in cold water. Next morning boil in salted water 
(to taste), add pinch baking soda (helps to soften); boik 
three or four hours (until soft), then add one tablespoon — 
- sutter, some milk and pepper to taste. It is delicious and 
more strengthening than ordinary June peas you buy in 
cans. Try it and see. hs a 
PEPPER HASH—To one-half head of cabbage chopped 
fine add one-half teaspoon mustard seed, one tablespoon 
sugar, one tablespoon salt, one-half teaspoon celery seed, 
one green and one red pepper chopped fine; add one cup of 
vinegar, mix well together. : ; ies 
PEPPERS (Stuffed)—Remove the seeds by cutting pep= 
‘pers down one side. Take bits of cold meat, veal is the” 
nicest, minced fine, mix it with one beaten egg, one table= 
‘spoonful of rolled crackers, one tablespoonful of butter, pep= 
“per and salt to taste. Fill the peppers, sew or tie together, 
and bake in oven till peppers are tender, Serve with lemon. 


+ 


_ Cut a piece from the stem end of the peppers and rémove 
the seeds. Cover with boiling water and let stand 10 min- 
utes. Drain and fill with chopped lamb or any other kind of ~ 

meat. Place in a baking pan. Add a cup of hot water and 

bake in a moderate oven for three-fourths hour. One pint of 
chopped meat which has been previously cooked is enough 
to fill 10 peppers. Be. - Ne ae 
POTATO CAKES—Grate potato with coarse grater, mix 
each cupful with one beaten egg, make into cakes with @ 
little flour, season, fry till well done. Hat these for supper, 
and you will not miss the chops for which these are a sub= 
stitute. ei, Poe 
POTATOES (Creamed)—For 1% pints cooked potatoes cuti 
pieces make sauce asfollows: Melt two tablespoons: butter in ~ 
saucepan, add three level tablespoons flour, pour in gradually 
one pint cold milk, stirring slowly; when thickened and 
smooth add salt and pepper and pour over potatoes, This makes — 

a nice dressing for codfish, dried beef, beans, peas and 

other things. ; Eos ae 


oe 


FY np Me : iy 
POTATOES (Escalloped)—Take raw potatoes, slice thin, 
put in baking cish first a layer of potatoes, then sprinkling 
of salt, pepper, flour, and bits of butter, then a laye 
bf potatoes and so on until dish is nearly full, then pour mil 
over them and bake until richly browned and well dons 
- through. ‘ i “ge 
POTATOES (Escalloped With Corn) 
sized potatoes and slice thin. 


. milk and bake from 20 to 30 minutes. Ree 

ee POTATOES (Massasoit)—*’ash thoroughly one doz 
small potatoes, boil until done, skin, sprinkle with salt a 
pepper, pile in shallow baking dish; take one tablespoo 

flour and enough milk to make thin cream sauce, add on 
tablespoon butter, pour over potatoes_cream sauce and to 
them with a fork until well coated with sauce; sprink 
Over top grated cheese and bake until light brown. — ; 


POTATOES (Mock Pork Sausage)—To large bowl of fi oF 
mashed potatoes add one egg; little lump butter, one-half 


evn milk, salt, enough flour to mold into shape; make si 


ork sai ages, lay, them in well greased baking tins anc i 
; when brown. on one side, add tablespoon butte } 
turn over and brown other side. wks 


SW cone erin came 16 230y WBS 2 e315 Re an 
: POTATO POTPIE—Make dough for baking powde f 
cuit, roll thin, cut in sma squares, slice potatoes, put one 
ayer dough, then one layer potatoes, etc. Small piece of 
butter here and there Cover pie with boiling water an 
boil 30 minutes. Leave room in kettle to raise. Salt and 
“pepper to suit. sie Te one A ee 
POTATO SCONES—One and one-half cups of mashed po- — 
atoes, two cups of flour, a little salt, two tablespoons of — 
melted butter, two teaspoons of baking powder ‘and oné cup 
f milk. Put melted butter into mashed potatoes, then add 
milk and lastly baking powder in flour.’ Mix into a stiff — 
liough, roll out and cut biscuit one-half inch thick. Bake in — 
uick oven. 20 minutes, ae BS os, 
POTATOES (Silverthorne)—Remove thin skin from bak- ~ 
ed potatoes. Put crear or milk with some butter, salt and — 
pepper in double boiler. When boiling add the potatoes 
chopped and cook three-fourths cf an hour. as Be ta 
SWEET POTATOES WITH CARAMEL—Boil the pota- — 
oes with the skins on until tender. Drain and peel. Place — 
hem in a baking dish and sprinkle one-half cup of brown 
sugar, a lump of butter and a pinch of salt over them. Also ~ 
add a little water. Place in the oven and baste frequently — 
until they are baked brown. These are delicious. hy ae 
SWEET. POTATO CROQUETTES—Boil the sweet pota- 
oes, peel and mash while hot. Beat into one quart one - 
heaping tablespoonful of butter, a high seasoning of salt — 
and pepper, and one well beaten eggs. Let stand until cool — 
nough to handle, then form in small croquettes of any de- 
‘sired shape. Dip each into slightly beaten egg, roll in fine 
dry bread crumbs, and fry brown in deep, smoking-hot fat. 
pain for a moment on unglazed paper before sending tothe ~ 
-tabdle. : us OBS 
- SWEET POTATOES AND NUTS—Mix two cups chopped 
hot sweet pot. toes and one cup chopped nut meats, stir-in ~ 
cup of melted butter and a beaten egg. Season with one- — 
1alf teaspoon salt, press into square mold, when cold cut ~ 
nto slices, dip in eg@ and bread crumbs and fry. a eee 
RICHE—Wash in cold water until water looks clear, cook 
quickly for about 15 minutes; don’t stir, shake; drain, placeon ~ 
back of stove in a covered saucepan to steam. The grains | 
crack open very nicely. Hat with milk and sugar or cream. — 


_ RICE WITH BACON—Boil 1% cups rice until tender ano 
ary. Take four slices of fat bacon, slice into small pieces, — 
‘fry until crisp, pour over rice. Add one pint of tomatoes _ 
oiling hot (can be strained if object to seeds). Add pepper ~— 


and salt to taste, and dash of cayenne pepper. Let simmer — 


five minutes before serving. Will serve six persons. a 
' SAUBRKR.UT (Baked)—Place kraut in granite basin, — 
cover over with fresh pork sparerib; salt and pepper meat, — 
cover kraut (not meat), over with water, bake three hours. — 
This is delicious and you will not have any odor in the © 
house, as when boiling kraut. yf eee uM 
- SQUASH (Fried)—Cut Hubbard squash in halves, put in 
oven, bake until it is soft enough to stick a fork into nicely. - 
“Take out, let it get cold; scrape it out of shell, put it into 
‘a frying pan of hot butter and let it brown. Salt and pep- ~— 
per to taste. Take the squash out in as large pieces as you 
can in strips. : ee peta 7 

* SPAGHETTI CUTLETS—Boil one-fourth pound spaghetti. 
or macaroni until tender; when cold chop coarsely, add — 
three-fourths cup bread crumbs, a little onion fried a deli- 
cate brown in a little butter, a teaspoon parsley, one half — 
cup strained tomato, salt, pepper and beaten ege to bind - 
all together. Shape into cutlets, dip in beaten egg, cover 
with bread crumbs, fry in deep fat. If a sauceor gravy is 
iked the following is nice: Chop small onion and sweet _ 
“green pepper fine, fry in a little butter. Stir in two level ~ 
‘tablespoons flour; when smooth and bubbling, add one-half © 
cup stock, water or milk; one-half cup strained tomato, salt 
“pepper, a little sugar and lemon juice; strain and serve, 
SPAGHETTI (Escalloped)—One package spaghetti, 1% 
“pounds round steak, can tomatoes, cup bread crumbs, two — 
“tablespoons cheese, salt, pepper, one tablespoon butter. Grind © 
steak coarse, cook spaghetti the regular way in salt and 
boiling water; when done drain; put first a little butter in 

“bottom of baking pan, then a layer of chopped beef, then 


heese over this 
—% ah a aes A ma ty ie 


: SPINACH icballeay-Propare and aca ordin: "U 
for boiled spinach. Drain, chop fine, and mix with equ 
uantity of bread crumbs and beat light with white « 
gz—one to pint of vegetable mixture; season with salt an 
epper and a little melted butter. Sprinkle top with Msi 


SPINACH SOUFFLE—Boil a measure of ‘spinach. in 
énough water to cover it, with a pinch of salt and another 

: In 10 minutes press the spinach through a strain- 
er, then rub through a wire sieve. Add two well beaten 
ges and a cup of milk, a dash of nutmeg and pepper and 
alt. Mix thoroughly and bake in buttered souffle dishes. — 
SUCCOTASH—One-half peck string beans, break in small — 
pieces, cook until tender with one-quarter. pound pickled if 
- pork or more. About 10 minutes before serving add green — 
- corn cut from about four ears. If a few shelled beans are 
‘put in it it is improved. 


TOMATOES (Breakfast Dish)—An excellent relish, ‘tor 
reakfast or lunch: Peel six. large tomatoes, slice, put in pan. 
ith piece of butter size of walnut, stew till juice has al- 

most evaporated, season with pepper and salt. Beat up 
three eggs, stir into ‘tomatoes and cook for about two 


TOMATORS. (Baked)—I cut them crosswise ee two df) 
oo small, I cut the top off), take out the seeds and fill 
hem with chopped beef and pork. I-usually take half and 

If ore is liked instead of Onion they will taste all : 


. Beat an egg and thicken with a ites ete some 
“milk can be added to this if more thickening is required. 
ake tomatoes from fire; when they are not boiling stir. in ah 
‘thickening slowly. Serve on toast. 


TOMATOES (Deviled)—Mash the yolk of one hard- boiled 
ege, mix with four tablespoons butter, two teaspoons pow= 
ered sugar, one teaspoon mustard, salt and cayenne pep- 
per to taste, one beaten egg and two tablespoons vinegar. — 
‘Cook in double boiler and stir constantly until thick and 
“pour over broiled tomatoes. i 
' TOMATO DOLMASI—Take ripe tomatoes, scoop out some 
“of the center, leaving a good thick shell, fill with some cu 
-cumber cut up fine, boiled rice mixed with chopped raw 
meat wel seasoned. Place in a dish, bake pei cl: for halt 


“inside ef baking dish with cut raw onion ee then Bavind! 
butter. Put in layer of bread dice, then one of tomato. Sea- 
‘son well with salt and pepper and put in bits of butter. Re-— 
peat layers and cover with bread well seasoned. eae 
crumbs may be used, but will make a mushy dish. - 


nd season as you would meat. 
er ‘to a platter. Then make a gravy in the pan as you, 
after cooking meat and turn it over the tomatoes. — ‘ 
_ TOMATOES (Spiced)—Take green tomatoes, cut in fin 
strips until you have six pounds; add four or five good-sized 
peppers (green), after cutting fine. Also add 2% pound 
white sugar and one quart cider vinegar, a half ounce 0: 
‘cloves, a little mace. Cook all together about an hour, 


TOMATOES (Stuffed)—Scoop out the inside of tomato 
make a dressing of bread crumbs, a small onion, parsley, 
butter, salt and pepper, moisten with meat stock. Then 
he tomato shells and bake. 
TOMATO SURPRISE—Peel and.chill round tomatoes ° 


white sauce, then with grated cheese, and cook until eg 
s set. The cheese of course, can be left out if not liked 
When in a hurry to peel tomatoes and no hot water i 
‘ready, rub the back of a knife blade over the tomato; 
‘loosens. the skin and they will peel very nicely. : 
- TURNIPS—Two quarts turnips, three medium porate 
3 ne tablespoon salt. Cook one hour, drain water off, mash 
fine, add piece butter size of egg, teaspoon sugar, table- 
spoon flour mixed with a little milk; then add cup of milk. 
~ TURNIPS (Creamed)—Cut in cubes, boil in salt water til 
done, pour water off. Make sauce: One tablespoon butt 
and one of flour, rub together, add large cup of milk, an 
ook in double boiler until thick; salt cain pepper: 1s ta 
our over turnips, 


CHICKEN SOUP—Place chine in kettle and add six ‘cups 
of .cold water, a few celery leaves and two teaspoons salt. Boil 
slowly for 20 minutes, place in cooker for 8 hours. Allow 
chicken to almost cool in liquor; it may be used for salad 


“eroquettes. Allow soup to cool and remove tat before are 


BAKED BEAN SOUP—Two cups baked beans, four cups 
‘water, four teaspoons tomato juice, one. slice onion, one stalk 
“celery, two tablespoons flour and seasoning. Add a quart of 
‘water to cold beans, also slice of onion, stalk of celery chopped 

y fine and a fourth of a cup of tomato. juice: i 


dd onion, Baa and carrot which have been cut into eed 
pieces. Boil 15 minutes and place in the cooker 8 hours. 


‘smooth paste of flour and water and add to soup. Heat, cirri 
“until it thickens. | : 


CREAM LENTIL SOUP—Cream lentil soup ts made like th 
bove except that one quart of milk is added eg of. soup 
ae tock, and the amount of butter may be increased. : 


BEAN SOUP—One cup navy beans, two quarts water, on 
small onion, two stalks celery, one tablespoon salt, one- -fourt 
teaspoon pepper and two tablespoons butter. Soak beans ove 
night, drain and add two quarts of cold water. Add choppe 
celery and onion, also salt and -pepper. Boil slowly for 1 
‘minutes. Place in cooker for 8 hours. Rub through sieve, ad 
butter and serve. ve 


E “MACARONI SOUP—One cup macaroni, six cups soup adele 
i 4 eee seasoning. Saber macaroni into ‘small pieces and drop into 4 


taait onion and Bae salt. Boil for 10 ining and place in : 
- eooker 8 hours. Rub through sieve, add butter and flour rubbe 
together, stirring until it thickens. Add-milk and serve. 


a DRIED GREEN PEA SOUP—Made by the same method a 
‘Split Pea Soup. 


MUTTON AND VEHAL SsouP—One pound mutton, one poun 
veal, two quarts water, one small onion, one small carrot, | 
stalk celery, one tablespoon salt, one-fourth teaspoon pepper and 
two tablespoons rice. Remove fat from mutton and cut into 
-inch pieces. Cut veal into inch cubes and brown in fryin 
pan with a little butter or fat. Place meat in kettle and cove! 


into small pieces. 
oil 15 minutes and place-in ookae all day. e 
hot. ‘The meat and vegetables may be used with potatoes f 


PEARL SOUP—One- fourth cup pearl tapioca, two cups col 
one quae aay stock and seasoning. 
Drain. ili 


ups of water to meat in frying pan; allow to boil a minute 

nd add to kettle. Add seasoning and diced carrot and turnips 

ring to boiling point and allow to simmer 10 minutes, plac 
8 hours, cool and skim fat from top before using. 3 


WHITE SOUP STOCK—Four pounds knuckle of veal, one 
onion, small bay. leaf, two teaspoons salt, one stalk celery, sit 
pepper corns and eight cups water. Wipe meat and cut if 
‘small pieces. Have bone cracked and place meat and bon 
etile, add Reasoniig. and onion and colery euet into 


TOMATO SOUP—One can toma two hove one 
spoon salt, one small onion, two cups water, small bay le 


the seasoning. Boil 8 minutes and place in cooker rains: 
' Strain, add soup stock, reheat and serve. : Rr 


. VEGETABLE SOUP—Two cups brown soup diocese ine ot 
tomato juice, one cup carrots, one cup turnips, one-half cup 
celery, one cup peas, one onion, one cup diced potatoes and 


- turnips, onion and celery which has been cut into small Slices, 
- Boil slowly for 10 minutes and then place in cooker for 4 hou 
Remove from cooker and add diced potatoes, peas and ‘se 
: setae Boil for 5 minutes and return to cooker ae, an ho 
- longer. 


onion, stalk celery, one teaspoon salt, sprinkle pepper and two 
tablespoons butter. Soak beans over night. Drain, add fresh 
water and a pinch of soda. Boil 15 minutes, add onion | and 
celery cut into small pieces and. place in cooker over night. 
- Rub through sieve, add butter, salt and pepper and serve hot. ‘ 


; DRIED PEA PUREE—Clean peas, cover with water and a 
_ allow to soak over night. Drain and cover with fresh water, Add 
“a small onion and bay leaf and allow to boil 10 minutes. ‘Place ¥ 
in cooker for 6 hours, rub peas Eerouen sieve, add salt, pepper 
‘and butter to taste. Serve hot, 


LENTIL PUREHE—Soak lentils in cold water over Miche 
- Drain and cover with cold water, add a small onion and carrot, 
 poil slowly 15 minnutes and place in cooker for 8 hours. Rub ~ 
through a fine sieve and add salt, pepper and butter to taste ; AL? 
‘ the butter is browned slightly it will improve the flavor of the 
_ puree. When finished the puree should be a little thinner than — ms 
“mashed potatoes. If too thin thicken by adding a little flour — 
and water, made into a thin paste. Boil for a few eintea 
> stirring constantly so that-.it will not lump. ae 


+ VEGETABLE STEW—One pound chopped meat, two ‘cups 
water, one cup turnips, two cups carrots, one onion, one cup — 
tomato juice, one cup peas, one-half cup diced potatoes and ~ 
seasoning. Brown the meat and onion in beef suet or butter, 
add water and tomato juice, add turnips, carrots and cele 
diced, allow to boil for 5 minutes, place in cooker for 4 hour 
-remove and add seasoning, peas and diced potatoes, poil for 
minutes and place in cooker for one hour. Sepia if aceinee 


‘before serving. 
Fish 


BOILED WHITE FISH—-Clean and bone fish and sew in 
- cheese cloth bag, leaving room for fish to swell. Place fish,” 
in kettle with back down, cover with boiling salted water — 


wit 


for 10 minutes. The skin may be easily peeled co a ae i 
gue Serve with tomato sauce. nc lg 


COD, HADDOCK, BASS, BLUE FISH, "HALIBUT, sal 
_ MON, ETC., ETC.—Can be cooked as above. 


: BOILED EGGS—Pour into the kettle one cup at polling 3 
water for each egg to be cooked. Lower eggs gradually in : 
the water. Cover kettle and allow water to boil for half 
“minute. Place in kettle in cooker for 30 minutes. ¢ 
water over eggs before peeling. 


Meats 


Saieaee Wa cooking meat, be sure to allow it to poil on the atin 
until the center of the meat is heated to the boiling poin 

This usually takes'a half hour or even longer, dependent UW 
poet conotlons., You will have to use your Bates 


REEF STEW—Two enka enna: Sete one anton: 
carrot, three cups-water, one stick celery,.one turnip, one te 
Spoon’ salt and sprinkle with pepper. Place meat in kettle an 
“eut into inch pieces; add water and seasoning. Slice carro 
turnip and celery into one-half inch cubes and add to mixtur 

il for 10 minutes and place in cooker for 6 hours, Thicken 
With four tablespoons of flour and one-half cup water well 
mixed. Serve on toast. 


- BROWNED BEEF STEW—Two pounds round stecale. (9) 
onion, three cups water and seasoning. Cut meat into small ze 
pieces. Slice onion and brown in some of the suet or two. 
tablespoons of—butter, add meat and cook until well browned. - 
“sow the three’ cups of water and seasoning, allow to’ boil ~ 
Slowly for 10 minutes. Place kettle in cooker for 8 hours, — 


a BEEF POT ROAST—Sprinkle roast with flour, Heat a lit- 


roast in frying pan and brown on all sides, being careful not to 
' pierce fleshy part of roast. Place meat in kettle and add two - 
cups of water to frying pan, simmer a few minutes and. pour , 
water Over roast. Add one teaspoon of salt and enough more — 
boiling water to almost cover roast, allow to—boil 30 minutes 
and place in cooker for 6 to 8 hours, depending upon size of 
roast. The liquor may be-thickened for gravy. 


‘CORNED BEEF—If beef is very salty soak for several hous a 
ig cold water. If ‘not, wash in cold water and place in kettle, © 

over with cold water. and boil for 30 minutes, place in cooker ~ 
all day or over night. If meat is to be served allow it cool — 
in the liquor. z: 


CORNED BEEF AND CABBAGE—Cook rete Beef as ‘for. ae 
above recipe. Three hours before the cabbage is to be served, 
remove outside leaves and cut into quarters. Place cabbage 
n kettle with meat and boil for 10 minutes. Place in cooker — 
2 hours and a half, drain liquor and serve meat and Canbaker, 


‘BOILED HAM—Boil for 30 to 45 minutes, depending ‘on 

ize of ham; an 8-pound ham should boil 45 minutes. Place © | 
n cooker and allow it to cool in the liquor. A small onion © 
may be added to the water in which it is cooked. ei 


- ‘FRICASSEE OF CHICKEN—Cut chicken into small pleces. 
eat two tablespoons of butter in frying pan, add slice of 
Onion; roll. chicken in flour and then brown in butter. Place 
chicken in kettle. and pour two cups of water in frying pans 
oil a few minutes and pour water over chicken; add salt and 
il for 10 minutes. Place kettle in cooker 6 hours if chicken 
young and 8 if it is a hen. Thicken the gravy with browned — 
vi and serve on toast. choad parsley may be Bnded before _ 
rving. 


{ fos 
Pihigen - 


CHICKEN STHW—Cut enicken into pieces; place chicken ine ee 
ttle and cover with water; allow to boil slowly for 30 min- 3 
es; season with pepper and salt, and place in cooker for 6 © 
urs. Remove from cooker and add thickening. Serve on | 
gees or the stew may again be brought-to the boiling pont 


BOILED INNER. Cook inn: soca of corned beef as” 
firected. Remove meat from liquor and add two cups of sliced ‘ 
‘ots; boil for 5. minutes and place in cooker 2 hours. Ree ~ Ah 
e ‘kettle and add four turnips sliced and cabbage cut into 
arters. . Boil 20 minutes and place in cooker for 2 hours. The 
eat may be p?aced in the kettle and the whole boiled until 
at is reheated. Boiled beets may he served with this dish. 


ISH STEW—tTwo pounds “mutton, one-half cup carketes P 

nion and two cups: sliced potatoes. One-half cup ieee tine! 

nto one-half inch cubes, also. onion sliced thin. Remove | 

fat and skin from meat, boil slowly for 15 minutes and place 

cooker for 4 hours. Remove and bring to boiling ter ; 

add potatoes and seasoning... Boil for 5 minutes and piace: in 
ker for one hour; add thickening and serve, 


eces. “Boil for 30 Senin and place in cooker for 8 Ronee a : 
at is to be served cold, Bad one teaspoon of salt and ae ie 
to < eool in liquor. é 


RICASSEE OF LAMB—Cut two pounds of lean iain into 
3 “cubes, dredge with flour and brown in a frying pan, athe 
e SREP. it from eget Place in kettle ene ad 


i162. MEATS, CONTINUED—VEGETABL * oe 
“just water enough to cover. Boil for 10 minutes and place in 
‘cooker for 6 hours. Thicken. with one-half cup of brown 
our mixed with cold water, season to taste and serve on toast. 


CALVES’ TONGUES—Calves’ tongues usually come fresh” 
nd require no soaking. Wash in cold water; place in kettle 
nd cover with boiling water. Add slice of onion and carrot™ 
cut into pieces. Boil 15 minutes and place in cooker over night. — 
Remove skin and add salt and pepper to liquor in which tongues 
were cooked. Allow tongues to ccol in this liquor. an aes 
i BOILED TONGUE—If tongue is very salty, soak for one 
“hour in cold water. Place tongue in kettle and cover with 
cold water; heat to boiling point and boil for 15 minutes; place 
in cooker all night. Skin while still warm and allow to cool 
-in the liquor, if it is to be served cold. A slice of onion cooked 
“with the tongue will improve the flavor a little and paprika 
may also be added. ; tS Paes 


‘ oiee 
e ‘a 


: VEAL POT ROAST—Melt two tablespoons of butter or suet 
in frying pan and brown the roast of veal by turning meat on 
all sides. Place roast in kettle and pour two cups of water 
into frying pan, boil for a minute and pour two cups of water 
into frying pan, boil for a minute and pour liquid over. veal, 
add enough more boiling water to almost cover meat, add salt 
and pepper, boil 20 minutes to half hour. Place in cooker 6 to 

8 hours. Liquor in which meat was cooked may be thickened 


_for gravy or saved for soup. 


CURRY OF’ VEAL—Two pounds veal, two tablespoons sue 
or butter, one onion, one-half teaspoon curry powder, one. tea-— 
“spoon salt, one-half teaspoon pepper, four tablespoons flour 
and two tablespoons water. Cut veal into small cubes and 


4 


. 
" 


t 
is 


~ brown in frying pan with two tablespoons of suet or butter and 
- an onion cut into slices. Add curry powder, salt and pepper and. 
- boiling water to cover. Boil for 10 minutes and place in cooker 
for 5 hours. Thicken with flour and water made into a thin 
~ paste. Serve on toast. ; ; hs 


be VEAL AND’ RICH—One pound veal, two cups water, two 
- tablespoons butter, small onion and three cups boiled rice. Cut 
veal into small cubes and brown in frying pan with butter and” 
onion, .dd two cups of boiling. water and seasoning, cook for a 
_ few moments, then place mixture in kettle and boil slowly for 
15 minutes, place in cooker 3 hours. Thicken with flour and 
wator and serve over hot cooked rice. pitoy. re 5 


ee : Vegetables 


_. Prepare same as you would prepare them for cooking in the 
regular manner, or in other words, just according to the direc-— 
- tions given in any good Cook Book. Cty eh ae 


A tae 
BEAN SALAD—Clean navy beans and soak in cold water 
~ over night, drain off water and add enough fresh water to” 
cover the beans. Add a half pound of bacon for each quart) 
of beans (measured before soaking), add salt and pepper to suit” 
taste. Boil until Deans begin to peel slightly when you blow 
on them. Place kettle in cooker for 8 to 10 hours, After” 
taken from cooker, scatter sliced onions on top and pour vine=— 
gar over the whole. ee ge 


- WAX BEANS—Wash beans and break into inch pier 
cover with cold water and allow to boil 10 minutes, B08 a : 
With 


‘Vera 


tablespoons of butter. Place in cooker 6 hours, season 
galt and pepper or serve with cream sauce, a A 


‘ a ; Peete Hie can 
DRIED LIMA BEANS—Soak beans in cold water over night 
drain off water in which beans were soaked. Cover beans 
with water, add a small piece of salt pork or a piece of butte 
Allow beans to simmer for 15 minutes, place in cooker for 
hours, season and serve. A pinch of soda added while he 


are cooking will make them more tender. vx 


| LIMA BEANS—Same as above except omit soaking 
night. ee 


: STRING BEANS—Wash beans and pull off strings, 
them into inch pieces. Cover with boiling water and a 
snall piece of salt pork, boil slowly for 10 minutes, place 
cooker for 6 hours, remove, season with salt, pepper and 


 jittle butter in case salt pork is not used. Add sliced o: 


ASPARAGUS—Wash asparagus and tie into small buncek 
' $tand these bunches up in a. kettle of boiling water, allow 
the tips to be above the water, boiling for 5 minutes and | 
- {n cooker for one hour. Serve asparagus with salt, pepper 
melted butter or with cream sauce. Asparagus may 
into one inch pieces instead of leaving whole. 


es se 


ae lot 


re Ma 


Maka SPINACH wash: ana! ial over ‘greens havoraies ada one 
i ‘cup boiling water for each quart of greens. Boil slowly fol 

10 minutes, place kettle in cooker for 2 hours. Drain off water. 

add Salt, pepper and butter; reheat and serve. eee are 


oes dandelion greens can be cooked the same. 


eS BOILED BEETS—Wash beets, leaving on root and abo 
‘one-half inch of leaves, to keep beets from losing color. Cov 
_beets with boiling water and allow to boil 15 minutes. Pla 
Kettle in cooker from 6 to 8 hours, depending upon the age 

he beets. Remove from cooker and put beets into cold: wat 
for a minute. Skin and cut into small pieces. Season wi 
galt, pepper and butter. 


ath PICKLED BEETS—Cook beets as for boiled beets, A Be 

cut beets into slices, place in glass jar and cover with’ folloy 
_ ing mixture: Add four tablespoons sugar, one tablespoon sa 
- one-half tablespoon pepper, ten cloves, one stick cinnamon a 

. pepper-corns to boiling water, two cups; and two cup 
- vinegar and heat to almost boiling point. Pour over beets ant 
< allow to stand 24 hours before. serving. 


_. CARROTS AND PEAS—Wash and scrape carrots, cut into i 
a slices, place in kettle and cover with boiling water, allow to 
- boil 5 minutes, add salt and place in cooker 6 hours. n 
_ done drain, add one can of peas and allow to simmer for 10° 
" minutes, add salt, pepper and butter and serve at once. 

diced turnips may be added if wished. 


tare and cut out tough center. Place in kettle and cover with on 
- boiling salted water, allow to boil for 10 minutes without cover, ~ 
e Cover and place in cooker for 2 hours. Season with butter a 

“salt and pepper and little vinegar. ; 


et 
enh s 


sauce. 


es BOILED GREEN CORN—Remove husks and threads, place. ne 
corn in kettle, cover with boiling water and boil for 3 minutes, 
_ place in cooker for 45 minutes to 1 hour, depending upon ce 
age of corn. Drain and serve with salt ahd pepper. 


_ PEAS (DRIED)—Clean peas, cover with water and allow to 
soak over night. Drain and cover with fresh water. Boil for~ 
y (107 minutes and place in cooker for 6 hours. Season with salt, — 
sie Pepper and butter and serve hot. AS eS 


ee _ LENTILS—Soak one cup of lentils in cold water over iene 
” Drain and add fresh water to cover, add a slice of onion and 
i Place in cooker - for 8 hours. Drain and ~ 


The water Means 


~ eut in half. Cover with salted water and boil for 5 minutes 
place in cooker for 3 hours if onions are young and small; 
leave 4 hours if onions are large or old. Serve with se) 
utter, salt and pepper. 


erin boiling salted water and boil for 5 minutes. 
ooker for 1 hour to 1% hours, depending on the size of pieces — 
‘and amount in kettle, drain, mash, add salt, pepper, milk and — 


low to “poll 5 minutes. Place in cooker 3 hours. . orate season 
vith salt, pepper and butter or roll in flour and brown : 
putter in frying pan. 


ee. ‘Place in cooker 2 hours. 
yered. Put two large slices of bacon into a pan and- ‘try 4 
il ‘crisp. ‘Then cut into small pieces, add one cup of vinegar — 


a 4 of Si cod onions: BS over tests and mi 


‘Vee BOILED SWEET POTATOES Cover. L ling 
salted and allow to boil ‘5 minutes if potatoes are smal 
if potatoes are large. Place in cooker for one soe ; 


allow to boil 5 minutes and place in cooker 2 hours. 
“serve with white sauce. 


“minute or less if tee are very ripe. oee with cold iE 
“and peel. Gut into pieces and add salt, pepper to taste, butter 


be added. Boil for 5 minutes, Pa in cooker and allow = 
premain ' ‘one hour. aaa oe 


ae 
¥ SQUASH—Cut squash into pieces, remove ge6de ‘and: bare: “s 

_ Cut into small pieces and add water to almost cover. Boil 10 
' minutes and place in cooker 4 hours, drain, mash and ‘season 
‘with butter, salt. and pepper. If the fide is browned ere 
it will improve the flavor. ‘ 
TURNIPS (WHITE)—Wash and pare turnips: cut ‘fato aileda: 
Rand cover with boiling water. Cook for 10 minutes and place in 
cooker for 6 hours. Drain and mash, season with salt, pepper 
and butter and serve hot. Turnips may be cut into dice instead — 
pot slices and served with white sauce. Ci 


TURNIPS (YELLOW )—Prepare yellow turnips or aiinbanes 
-as they are sometimes called, in the same manner as white 
turnips, but leave in the cooker from i tg, 2 hours TOneer as. 
they require more cooking. ; 


_. PUMPKIN FOR PIES—Cut pumpkin into please pare we 
“remove seeds. Place pumpkin in kettle and add just enough 
water to cook without burning. Boil until pumpkin is heated 
through. _Place in cooker over night. Drain and rub cBrOuen 
“sieve. 


~~ TOMATO SAUCE—Two tablespoons butter, pate: tablespoons. 
flour, one teaspoon salt, sprinkle cayenne pepper and 14% cups 
tomato juice. Melt butter until it bubbles, add flour and sea- — 
ene tei stir until smooth, add tomato Saute. Lycee = Delo: 
it thickens. Si 


a DRIED FRUITS—For cooking any kind of dried fruit ‘mae 
> as apples, pears, peaches, figs, prunes, apricots, nectarines, etc. oF 
use the following recipe: Wash in cold water, soak over night — 
in fresh water and cook in water in which they were soaked. 
Boil slowly for 10 minutes, adding sugar, lemon to taste. Plac 
-in*cooker 5 hours. Peas 5: ee eke 


oe 


_ drop into it some quartered apples and put into cooker > for 
-_ hours. Cream when eating improves them. 


~ APPLE SAUCE—Pare and core six medium Steda. tare 

ples, cut into slices and cover with boiling water. Boil 5 m' 
utes and place in Cooker for one hour. Remove and mr 
- apples through sieve, add cup of sugar for each Bed, OF app 
- and a little nutmeg or lemon Nae Serve cold. 


Sam . 


- Miinutes. Place in cooker for 4 hours. Remove from orale 
i and add equal amounts of-apples, which have been pared, co: 
and quartered, add more water if necessary and- boil for fi 
- minutes. Place in cooker for 2 hours, add sugar to tast 
boil until sugar forms a syrup. Serve eold. Sweet app 
usually best and lemon rind may be added with apples. . 


CRANBERRY SAUCH—Wash berries and almost— cover. Ww 
boiling water, boil 5 minutes and add a half eup of sugar f 
each cup of berries. Boil until sugar forms a SYFUD 
in cooker for 2 hours. ba 


- PINEAPPLE—Remove the eyes and eee out. into: slices” 
remove core. Place in kettle and cover with boiling w 
allow to boil for 10 minutes and place in cooker for 6 ( 

- Remove from cooker and drain off water in which fr 
cooked. Add a cup of sugar to each cup of juice, br 
- sugar dissolves, pour over pineapple and cook slowl 
7 Be Pineapple may. be conned or seoeiee an 

4! uce. 


“TRISH ‘Moss—Soak a scant cup ree Trish moss: in sode 
water until it swells, then squeeze until free from water. Put 
into a bucket containing three quarts of milk. Set this bucket 
containing the above into the fireless cooker kettle containing 24 
about three quarts of boiling water and let it remain in. 
cooker 4 hours, Strain and sweeten and flavor. Serve cold 


SUBET PUDDING—One-half cup finely chopped suet, one cup 
milk, one cup molasses, three cups flour, two teaspoons salt, on 
teaspoon soda, one-half teaspoon cloves, one-half teaspoon all- 
Spice, one teaspoon cinnamon and orie-half cup raisins. Mix 
and sift flour, salt, soda and spices.. Add milk and molasses to 

suet; combine the-two mixtures. Add raisins which have bée 

ig stoned and chopped and mixed with two tablespoons of flour; 
mix well. Place in butter moulds and put into kettle, allowing es 
boiling water to almost come to the top of cans. Place cov 
on kettle and boil 15 minutes. Place in cooker 4 hours. — 


FIG PUDDING—One cup sugar, one-half cup butter, on 

half cup water, 21-3 cups flour, four. level teaspoons baking” 

powder, whites of four eggs and one-half cup figs chopped. fin 

Cream butter, add sugar gradually, sift baking powder wit 

fiour, and add milk and flour alternately; add figs and fold in 
Pour mixture into buttered moulds ; 


&, top of moulds. Eoil: 15 minutes and place.in cooker 2 
Serve with hard sauce. 


‘TAPIOCA CUSTARD PUDDING—One cup pearl or ey 
f Baloes: one cup water, three cups milk, three eggs, three-fourths 
cup sugar, one teaspoon salt and one tablespoon butter. Soak 
pearl tapioca in cold water one hour. Drain and add water. 
Heat to boiling point, add milk, sugar and salt, cook slowl 
for 5 minutes, be careful not to let it burn. Place in cook 
for 2 hours. Add the well-beaten eggs and butter. Pour the 
- mixture into a well-buttered pan and bake until aie 
minute Age needs no soaking. Wmv 


ia two tablespoons more of flour. Cooked cherries may be used, 
eoiwed and the juice saved for sauce. - 


Be rips boiling water, one teaspoon salt, three-fourths cup” sugar 
Soak tapioca in cold net 2 hours. i 
i Boil 


Pare and core apples, cut into pieces or leave whole, 
apples in buttered dish and cover with cooked tapioca, bake 
ntil apples. are soft. Serve with cream and sugar. 


ix arrowroot with just enough cold water to form a thin 
aste, add part of boiling water, mix well and add remaining 
C l Boil for 5 minutes and place. in cooker one hour, 
ool, add a few drops of vanilla anda little cream if desired, 
re “gruel, may be served hot. Remember, it takes longer to 
ook cereals in a fireless cooker than in the customary ne 
nence do not use as much cereal but more water. 


OAT MEALI-—One cup oatmeal, three cups water and ones 
spoon salt. Stir well into. boiling salted water, boil $ min- 
Sy Place in cooker over night. 


eo BOILED RICH—One cup rice, two teaspoons salt. ‘anal five 

c = water. Wash rice, then stir it into boiling salted water : 

: Pre Ow. to boil 8 minutes. Place kettle in cooker and allow 
It, may be left. over night wee ov. 


RALSTON’S BREAKFAST FOOD—Six cups water wa cgh 
poons salt and one cup cereal. Allow water to boil, add salt 


“BARLEY MUSH—One cup htee neal, e cups ' an 
teaspoons salt. Stir meal slowly into boiling. salted wate 
i2 careful not to let it lump. Cook for 10 minutes ape 
ooker for 8 hours or more. ‘3 eae 


CORN MBAL MUSH—One cup corn meal, one teaspoon Sie 
“and four to five and a half cups of water. Slowly stir the 
iméal into boiling salted water, being careful not to lump. Al- | 
ow to boil slowly for 10 minutes, place in cooker and allow — 
to remain 8 to 10 hours or all night. If you wish to fry mush 
se only four cups of water. If the mush is to he a ings 
st food as much as 5% cups may be used. 


‘ RICH AND FIGS—Cook ricé as for Boiled Rice, adding ae 
before placing into cooker a cup of figs which have one cut iy 
into small pieces, 


‘cups water and 1% teaspoons salt. Stir cereal into salted boil- ; 
ing water, allow to boil for 8 Tp otey and place in cooker over: 


CRACKED WHBEAT—One cup of oraeicee wheat, one tea- a 
poon salt and four cups water. Soak cracked wheat in two 
‘cups of water for two hours. Heat remaining water to boiling — . 
point, add salt and cracked wheat and water in which it has 
been soaking. Allow to boil for 10 minutes, place in cooker I 
‘over night. The flavor will be greatly improved if the wheat is 


Pa 


died browned in the oven before soaking. 


-- VITOS—One cup cereal, 6% cups water and two {ohenootes fi 
salt. Salt water and-when it boils rapidly add the meal slowly, — 
stirring constantly to prevent lumping. Boil eshte 5 tainutes \Y 
and place in cooker all night. , tA; 


FARINA—Use same amounts as for Vitos. oe 
-CREAM OF WHEAT—One cup cereal, “6% cups water and yi 
wo teaspoons salt. Method the same as for hae: ‘a e 
OATMEAL GRUEL—One cup oatmeal, six cups wot ‘od 
‘teaspoons salt and three cups milk. Soak oatmeal over night — 

in six cups of salted water. Boil slowly for 5 minutes and place ‘ 
ao cooker six hours. Strain through cheese cloth bag and dilute 

with milk. Serve hot. . i 


- BARLEY WATER—Clean a fourth of a cup te bea Ha rey 

‘add a quart of water and soak over night. Boil: gently 
for 5 minutes in same water in which it»was soaked. Place in aa 
‘eooker 4 hours. Strain, season with salt, sugar and sien: 
juice. It may be served either hot or cold. %) 


BEEF TEA—One pound round steak, two cups- water wee | 
‘one-haif teaspoon salt. Remove the skin and fat, put meat — 
through meat chopper and cover with cold water. »Add salt 
and -héeat slowly to just below the boiling ae aoe ini 
cooker for one hour, strain and serve hot. i 


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ee eee. 
- Cooking School Measurements | 


eds have. been observed in arranging the National 


Recipes. The standard measurements of teaspoon, table- — 
spoon and cup are level. The measuring cup now to be. 


found in almost every town and village, because so univer- 


Sally adopted, has the marked divisions indicating quarters — 


The up-to-date cooking: school measurements and meth- ¢ 


_and thirds. It is made of glass and tin and holds exactly ~ 


one-half pint. 


In many of the National recipes rounding measurements is 


- are mentioned of tea or tablespoon to save time of the — 


-busy housekeeper. One rounding spoonful is equivalent to 
two level. If one prefers to make all measurements level 


it is only necessary, therefore, that the two level be allowed ; 


for the one rounding. 
| The modern housekeeper has begun to learn that there 
are other ways of cooking food than by boiling, broiling, 
_ or roasting, all of which processes call for high heat. She 
has come to know that long, slow cooking, at a gentle heat, 


pest conserves the nutritive elements of food and the fla- 


-vors that render it most agreeable to us. It is this method 
_ of cooking that the earthen casserole, with its .close-fitting 


_ cover, has made possible for us. Then, too, the casserole - 


' is the serving as well as the cooking dish; and besides, as 
+ from its nature it retains heat for a long time, the food. 


presented in it may be kept in good condition for the late . 


comer or tardy diner. The casserole may be, also, the main 
dependence of the woman who does her own work and 
tikes to serve her meals daintily in courses. The viands 
- cooked in the casserole, whether of “fish, flesh, fowl, or 
- good red herring,” nicely seasoned and ready to serve, Will 
_ not deteriorate, if they be left in the oven while the appe- 
tizer*"and soup are being eaten; they may then be brought 
ee Nia table without further manipulation or a minute’s 
. delay. 
: In cooking chicken, veal, and the like en casserole, after 
the vegetables, mushrooms, "and wine have been added, press 
a strip of dough over the meeting line of cover and dish; 
this will swell in the heat and hermetically seal the cas- 
serole. When the dish is taken from the oven for serving 


+ 


a 


until it has been set upon the table, the pottery cover is 
removed with a napkin by the waitress after placing the 
"casserole upon the table. 


2 : The. Casserole 


ee gerole, There is such an atmosphere of good fellowship and 
~wholesome hospitality around about them that every genu- 
- ine home-maker and lover of good living will readily adopt 
¥ 


the Casserole and become an enthusiastic on Casserole Cookery, 


Casserole Cookery is neither the mysterious nor the dif- 


“ficult art that the uninitiated might imagine. It can be 
' easily cultivated, and will repay the Mistress of the Art a 


“hundred-fold in saving of time, money and labor. The 


ole as those of extravagant prices. An ancient bird, indeed; 
and tough and poor the meat that will not yield to the gen- 
tle persuasiveness of a simmering process and surrender 
papi flavors to the subtle influence of cookery in a Cas- 
serole. 

' The recives are all so explicit that it would not seem 
necessary to give any further suggestions as to how the 
Casserole should be used. In dishes where the success of 


ess which breaks up fibre’ and connective tissue it is an 
excellent plan to cut out a piece of heavy paper, a little 
larger than the cover so that edges may extend half an 
inch or. more, grease the paper, lay over top of dish, place 
‘on the cover and this will assist in making a “steam- “proof” 
lining to the cover and prevent the escape of flavors. The 
perfect control of heat is also essential in Casserole cook- 


coal or gas as the fuel, the asbestos mat placed un- 
De cath will modify the heat. The asbestos mat may also 


be used in the oven. If the heat must be intense for other - 


foods in progress of cooking, at the same time that you 
would have a delicate morsel in the Casserole in the oven, 
control the heat by placing the Casserole in a pan of water 


cold. water added to the hot water. 


pain hot throughout the meal, 


scrape from it the dough, but.do not open the casserole: 


least expensive cuts of meat fare as happily in the Casser-. 


the cooking depends upon that long, slow simmering pro- 


There is something irresistibly tempting, indescribable ~ 
in charm. and fascinating in the service of dishes En Cas= 


which can be lowered in temperature by occasional supplies } 


¥ To serve Casserole dishes, if. necessary, clean quickly — 
when removed from the oven with clean cloth dipped’ in hot — 
water, place on a plate with napkin or paper doily under- — 
neath. Keep covered between serving so that. food may re- 


the juices; put the meat into the casserole; put in also a 
dozen and a half pieces, each, of carrot and turnip. The 
vegetables may be cut in similar-shaped slices, cubes, or 
triangles, or they may be cut into balls,with a French cut- — 
ter; add also about a dozen very small onions, nicely peeled, — 
_a tablespoonful of kitchen bouquet, and a generous pint of © 
brown stock or boiling water, Cover, and let cook very — 
gently in the oven about an hour and a half. After cook-— 


ole. For this style of cooking, round steak gives a r! 
' dish than does sirloin steak and should be selected, when ~ 
the cooking is to be done in the casserole. ; at 


BEEFSTEAK A LA NATIONAL, ¢ 
y 


Have best part of tenderloin or porterhouse steak cut” 
two inches thick, and trim into good shape free from fat 
and bone. Broil over coals or under flame of gas range. 
- Will take twenty or thirty minutes. Prepare Brown Sauce. ~ 
‘Melt three rounding tablespoons butter. Add one slice car- 
rot, one slice onion, bit bay leaf, sprig parsley, and cook 
‘until slightly brown. Add three rounding tablespoons of — 
- ficur, and, when well browned, add gradually one pint brown > 

stock, cook thoroughly, strain, and season with salt and 
pepper. Add one-half teaspoon Kitchen Bouquet, and : 
desired, one cup chopped mushrooms. Put sauce in cas-— 
-gerole and keep very hot. Carve the steak without fully 
separating the slices, dispose in Casserole and send to table — 
to be served from the Casserole. Will serve six or eight 
_ persons. : 


BANANAS WITH SAUCE EN CASSEROLE. 


A Peel five or six bananas: scrape off the course threads, — 
- and cut the bananas in halves, lengthwise, and the pieces in 
halves, crosswise. Put these into a casserole. Melt asmall 
- -giass of currant jelly in a cup of boiling water and pour. 
over the bananas; then squeeze over.them the juice of half- 
a lemon; cover the dish, and let cook in a moderate oven 
about half an hour. Serve from the casserole as a sweet. 
entrée with roast beef or mutton, or with beefsteak, 


— ee 
SEN, 


Fie 


i gol Ste ane 


' 


‘one teaspoon lemon juice, and one-half teaspoon Kitchen 
Bouquet. Pour sauce over meat and serve from Casserole, 
Will serve six or eight persons. : eas 


VEAL COLLOPS EN CASSEROLE, 


In frying pan have four or five tablespoonfuls of hot pork 


‘i cold water to a thin paste. Remove the onion and parsl 
- before serving. oe 


CHICKEN EN CASSEROLE. 


 Disjoint young chieken as for serving. Dust very lig 
- ly with flour, salt and pepper or paprika. To three table- 


t os y , cette M: 


(2a ) CASSEROLE DISHES, 1 
r Es 
ie 


spoons of butter or fat from salt pork add one slice each — 
_ onion and carrot, half stalk celery, half bay leaf and let © 
cook few minutes. Saute chicken in hot fat. Remove to 
_ Casserole, and add one and three-fourths “cups hot water. © 
Cover closely and let simmer about one hour. One-fourth © 
» cup sherry wine may be added, if liked, also, one cup cut, 
' canned mushrooms. Bacon cut in very small dice may fur- 
nish part of fat in which chickbn is sauted and left in 
Casserole to serve, but carrot, celery and onion should be © 
- removed when ready to thicken the liquor. Blend one level © 
“tablespoon flour with one_ of butter. Moisten with hot © 
' liquor and add to Casserole. Cook ten minutes. Send to 
' table to be served from Casserole. chia 


CHICKEN EN CASSEROLE, FRENCH STYLE, 


Separate the chicken into pieces at the joints and wipe — 
each with a wet cloth;-.sauté in butter melted in a frying ~ 
pan, first. on one side and then on the other, until deli- 
cately browned, then transfer the pieces to the Casserole; ~ 
- add about a pint of hot white broth (made from veal or. 

~echicken) or boiling water, put on the cover and let cook in — 
a moderately heated oven about one hour and a quarter. | 
' Melt two or three tablespoonfuls of butter in the frying pan ~ 
and in it sauté six or eight peeled mushroom caps, a dozen | 
» slices or balls (cut with French cutter) of carrot, two © 
dozen potato balls, and six peeled onions, the size of the | 
» potato balls. As soon as these are browned, remove them — 
to the Casserole, add more broth if needed, four tablespoon- — 
' fuls of sherry wine, and salt to season; set the cover in ~ 
' place, seal the dish with paste and return to the oven for > 
’ another half hour or until the vegetables are tender, when © 
_ the chicken should be cooked. ~Y 


a. CURRY OF MUTTON WITH RICE. 


i Cold roast or boiled leg of mutton, sliced or diced, or | 
» fresh, lean mutton from fore-quarter cut in one-inch squares, 
' cooked in water and seasoned with parsley, onion, and — 
thyme, may be used for this dish. Have well cooked rice © 
put into buttered Custard Cups. Stand in pan of hot water, 
"> cover tops, and let simmer until ready to serve. For three » 
- cups of meat make sauce. Melt two tablespoons butter in ” 
' saucepan, add one small onion sliced; one-half teaspoon, — 
: each, salt and: sugar, (or for sugar substitute one-fourth ~ 
' large apple sliced, or one tablespoon currant jelly), one- | 
" 


» eighth teaspoon pepper, and brown together. When — 
‘browned, add one-half teaspoon curry powder mixed with ~ 
. two slightly rounding tablespoons flour. When blended, add © 
» one pint stock in which mutton was cooked, or water, and.” 
' cook smoothly. Strain the sauce into Casserole over’ the 
- meat and let slowly simmer about ten minutes. Turn rice © 
from Custard Cups-on to hot platter and garnish with pars- ~ 
ley. Or, each mould of rice may be turned upon small ‘plate ~ 
ready to serve. Send mutton to table in Casserole, eS 


NECK OF LAMB EN CASSEROLE. 


Put about two pounds and a half of lamb from the breast, ~ 
' cut in pieces for serving, into a casserole. Season with salt ~ 
' and pepper, dredge with flour, and sprinkle a few bits of © 
butter on top. Put around the meat a peeléd and sliced ~ 
- onion, a pepper pod cut in strips, and a cup of sliced to- 
matoes (fresh or canned); add water to half cover the 
meat, cover and let cook two hours; add half a cup of 
blanched rice and more water if needed and let cook another © 
‘hour. Serve from the casserole. 


SQUABS EN CASSEROLE. 


Clean and truss four or five squabs. Put into frying-pan © 
two tablespoons each of butter, fat from bacon, and finely 
cut, lean raw ham. When hot, brown squabs quickly and 
remove to the Casserole. To fat in pan add two tablespoons — 

flour, and, when blended, add one-fourth tablespoon salt, | 
few grains pepper, one pint of stock or water, sprig parsley, — 
Slice of onion, half stalk celery. Let cook few minutes, then | 
‘turn over squabs. Cover closely and put in oven and let © 
cook from two to four hours, slowly, according to tender= 
ness of squabs. When nearly done, remove parsley and a 
celery, add half dozen pimolas, cut in thin slices and sim- ~ 
ort on top of range few minutes. Serve from Casserole at ~ 
a e. - 3 h 


PIGEONS EN CASSEROLE A LA CAULIFLOWER. 


Select young pigeons; clean and wash carefully and draw 
into the breasts some lardoons or strips of salt pork or 
bacon, or tie a slice of bacon around each pigeon. Put two 


“hig pk cae ee 


Sp ye 
~& (e 


— 
oe nen ae I a tir es 
Fi SOV aps Ba ae ee od irc Mel ee es 


eS ELT! ee Se a 


Heat a hee a ery 


‘and let cook fifteen minutes on the back of the range; add ~ 
_ three cups of beef or veal broth and let cook in the oven” 


or stock, one-fourth cup white wine, if desired, one-half tea-— 
- spoon salt, one-eighth teaspoon pepper. Cover closely, let’ 
- simmer slowly about three-quarters hour. Then add more 
water, if required, one dozen olives, stoned and parboiled 
for ten minutes in boiling water,, one»level teaspoon flour 
dissolved in two tablespoons water, and let simmer until — 
-_ tender. Olives may. be omitted in cooking and served as — 
. garnish instead, if preferred. : Aes Pe 


POTTED PIGEONS, f 


Prepare dressing to stuff pigeons. Mix together in bowl. 
three-fourths cup hot riced potatoes, one-fourth teaspoon ~ 
' Salt, one-eighth teaspoon pepper, one-eighth teaspoon finely ~ 
crushed marjoram, few drops onion juice, one-half cup stale, — 
soft bread crumbs, two tablespoons melted butter. When ~ 
combined, add lightly with fork, the stiffly beaten whites of — 
pone cee. ‘ Bae ee 
~. Clean, stuff with dressing and truss six pigeons. Dispose — 
- close together, breasts down .in large Casserole and cover’ 
with one quart boiling water in which three or four stalks 
of celery have been cooked. Cover closely and cook slowly 
_ for three or four hours, until tender. When half done add — 
' one teaspoon salt, and pepper to taste. Remove from water, 
when done, let cool slightly, sprinkle with salt and pepper, 
roll in flour and brown all over in hot fat from salt pork. 
Make a sauce in Casserole. Blend together two rounding 
tablespoons, each of butter and flour, soften with stock in ~ 
which pigeons have cooked, add to one pint stock, and let © | 
boil few minutes. Return pigeons to Casserole breast up. — 
Serve on toast or with well-cooked rice. aa oe 


ne ~ oa 


: a 


To thicken cream, blend smoothly one level teaspoon 
flour with three or four tablespoons milk for each cup of 
milk used for stewing. Add thickening to mushrooms when 
about half done. Season to taste with salt and pepper. Will 
serve four persons. “sfc Se oN oe 


water. Let cook in all about two hours. Serve from th 


HOMINY A LA CREME. 


spoonful salt before quite done. 
Second cooking. When to have served, fill the Cassero 
about three-fourths full, season with salt to taste, and, 
for breakfast, cover with milk and bake in oven from thirt 
_to sixty minutes. If to serve for dinner, taking place o 
potatoes or other starchy’ vegetables, add pepper and butt 
_to taste, but In any event allow ample time for the sir 
'mering in milk or cream until hominy has been well Cc 

and looks creamy. -.. Ne Tae 0S TF a 


i i sie 


- GASSEROLE DISHMS, © > 
MINCED BEEF WITH POTATOES. : 


‘Put one pint raw potatoes into Casserole and dust ove 
with one OUREIOE tablespoon flour. Toss about, and add 
espoon salt, one-eighth teaspoon pepper, 


Cover and let cook about five minutes. Then add one an 
one-half cups minced cold well-cooked beef and let sim: 
“mer slowly about twenty minutes. One-fourth or one-hal 

~ cup finely chopped sweet green peppers would make an ac 
ie ae addition. Serve from Casserole for breakfast o 
uncheon. ; 


a 


oa CHESTNUTS SIMMERED IN CREAM SAUCE, 
x 


' Boil large chestnuts for ten or fifteen minutes. Ta 

from water, cover and keep warm while removing shel 
4 Prepare cream sauce. Melt two rounding tablespoons butter, 
_ add one level tablespoon flour, one teaspoon salt, one- fourth 
" teaspoon paprika, When blended, add gradually one “pint. 
" milk and let cook smoothly. Put one quart shelled chest 
' nuts in Casserole, add cream sauce, mix well together an 
_ let simmer slowly on top of range or in oven, keepin 
- closely covered, until chestnuts are tender. Delicious with 

peeken or turkey. Will serve eight persons, a 


¥ . FISH ROE EN CASSEROLE. 


~Cook one pound shad or white fish roe in boiling, salted 
"water to cover, with one half. tablespoon vinegar. Drain, ~ 
cover with cold water and let stand for few minutes. Re- 
' move from water and dispose in buttered Casserole. Make 
one and one-half cups Tomato or highly seasoned White 
Sauce. For White Sauce melt one rounding tablespoon 
butter, add two slightly rounding tablespoons fiour, one=— 
fourth tablespoon salt and few grains pepper. When 
' blended add one and one-half cups milk, and cook smoothly. 
: Then add few grains of mace, only a suspicion, as also of. 
a Rein juice, a few drops and one-eighth teaspoon of celery 

“salt. Put sauce over hot water and keep covered closely. — 

Cover the roe with three or four tablespoons of sauce, Put_ 


oe i ed bie ee 
nee fa) hae As 


- utes. Then remove cover, baste with butter once and brown: Ve 
* slightly. Serve from Casserole with sauce from sauce boat. a 
- Will serve six persons. } 


- LIVER, SAUTE, EN CASSEROLE. 


sg - Have one pound calves liver cut into slices one-half inch — 
& thick. Cover with boiling water and let stand two or three 
minutes. Drain, dry and remove thin outside skin and 
_ veins, Sprinkle with salt and pepper,.dredge with flour, 
é - and saute in bacon fat, When done, remove from pan to. 
' Casserole. Cover and keep hot in oven while preparing 
"sauce. To pan in which liver was sauted add one rounding 
_ tablespoon butter, one slice of onion, one-fourth teaspoo 
' salt, few grains pepper, and two rounding tablespoons flour, - 
2 and let all brown well ‘together. Remove the onion and add a 
_ gradually one and one-half cups stock or water, one-half 
teaspoon Kitchen Bouquet and cook smoothly. Put ove 
, liver in Casserole and let stand covered on top of rang 
-where not too hot for a moment or two. Serve from Cas 
~ serole at table. Will serve six persons. 


a 3 MOCK TERRAPIN, is 
Melt one rounding tablespoon. butter in saucepan. 


_ would make a better imitation of the real terracing. To thigt 
2 add two hard boiled eggs finely chopped and few drops 
_ Tobasco sauce. Pour over hot sauce, put on Casserole cover, 
and let simmer slowly three or four minutes. Add thre 
tablespoons sherry wine and serve hot from the Casserole. 
4 Will serve six persons. : 


FRICCAS spe OF RABBIT, 


a pana one small sweet pepper cut in strips. Stir until brow 
then add two cups of stock, one-third cup white wine, if d 
sired, and let simmer for half an hous, Pipnce one cup 


n moderate oven, one hour or Sioason according to eudey. 7 


ness of rabbit. ‘Serve from Casserole. Chicken may be 


Have six or vetent slices of loin of. veal, cut. aba i 
alf inch thick, five or six inches long and three or- ous s 
ide. Make a force-meat from trimmings of veal and bacon, 
hopped fine, bread crumbs, seasoned with few drops onion 
uice, lemon juice, salt and pepper, suspicion of grated lemon 
eel and very little “poultry seasoning.” Moisten mixture 
ith egg beaten very light. Cover each slice of veal with 


¥ 


it, 


ether or fasten with wooden skewers (toothpicks). 
ne rounding tablespoon butter with two tablespoons pacone 
ot in frying-pan. Roll quails in flour, dust with salt and ~ 
epper, brown in fat, and place in Casserole with one-half 
bay leaf’ and stalk celery. Put one rounded teaspoon salt, 
pepper to taste, one pint water and cook smoothly. Pour 
sauce .over quails, cover closely and let simmer for about 
an hour or until done. When done, remove skewers, and 
- add one-half cup cream to sauce, let cook a moment and 
send to table in.Casserole. Serve quails on tanat with as- 
paragus, spinach or water cress. : 


BRAISED FOWL. 


~~ Clean and truss an old two and one-half pound nes 

Put into large Casserole in boiling water with two table- 
spoons vinegar or lemon juice. Line cover of Casserole to 
keep in the steam. After second hour of cooking add one 
Slice of carrot, one slice of turnip, sprig of parsley, stalk 
celery, two or three cloves stuck in one onion, few drops 
Tobasco Sauce, or half sweet. green pepper and one tea- 
spoon salt. Add more water if necessary, cover closely 
again and continue cooking until tender. When done, lift 
chicken from Casserole, strain off liquor, remove part of 
‘fat, measure and return to Casserole. When boiling hot, to — 
one pint of stock add three level tablespoons flour blended ; 
with one fourth cup water, stir to thicken smoothly and | " 
let boil up few minutes. Add more seasoning, if required. 

Carve chicken to serve, arrange in Casserole, Let get hot — 
and serve from Casserole. Will serve six or eight persons. — 
if a simpler combination of herbs and vegetables be pre+ 
ferred, add jone-half onion and one-half bay leaf an hour 
after cooking begins. But do not at any time let fowl boil 
rapidly. Keep it cooking slowly. three or four minders if 
needed, until tender. 4 


ie BROWN FRICCASSEE OF BEEF, 


2 
i Cut squares about one-half inches, from one pound heat i 
of round beef. Dust with pepper, roll in flour and brown — , 
on all sides in hot fat from bacon or half bacon fat and & 
butter. To fat remaining in pan, add one tablespoon butter — 
-~—-have in all two tablespoons—brown, add one slice onion, 
one teaspoon salt, add one rounding tablespoon flour, oni 
brown together. Then add one pint hot water, one teaspoon — 
Kitchen Bouquet, cook smoothly and put meat, bit of | bay — 
leaf and sauce in Casserole, cover closely and set on range fi 
where will simmer slowly ‘for about two hours until very 
tender. May need to renew sauce before serving by adding ~ 
little water or brown stock. Serve from Casserole. Baked wy 
Pac. are always very good with Brown 'Bricassee: of 

eef. 


- SWEET BREADS EN CASSEROLE WITH MUSHROOMS. v4 


oh 


sequent cooking. Melt one rounding tablespoon butter and — 
add one rounding teaspoon flour. When blended add one-- 
- fourth tablespoon salt, few grains white pepper, few ” 
grains mace, grated peel from one-fourth lemon and add ~ 
one and one-half cup of milk gradually. Cook to thicken ~ 
smoothly. Have ready in Casserole the sweetbreads cut in 
small pieces. Over them pour hot sauce, and add one-half — 
cup diced mushrooms. Cover and let simmer for twenty 
minutes. Serve from Casserole on triangles of hot buttered’: 
toast. Will serve four or five persons, 


SWEETBREADS EN CASSEROLE. __ 


_ Let two pair of sweetbreads stand an hour or longer 
in cold water, changing the water several times and remo\ 


tables and ewhet herbs (or half cup of celery, onion and*ca 
ot in bits, tied in a muslin for removal), to half cover th 
eetbreads; cover and let simmer in foe oven “nearly. 


CASSEROLE DISHES, 
hese to the casserole; let cook fifteen minutes when the 


salt and paprika to season and a pint of hot cooked peas, 


should be below and around:the sweetbreads and the mush- 
room caps above. The mushrooms may be omitted. 


POTTED OX TAIL, 


‘ 
‘ 


3 spoon sugar and brown well together. When browned, pour 


on pint boiling water, let boil up once and strain into Casse- ee 
role. Add one-fourth cup cut carrot, one-half cup celery, ~— 
three-or four cloves and one smdll pay leaf. Coaver closely.” 


>. 
se 


‘and simmer slowly for two hours. Add one rounding tea- 


spoon sdlt when half cooked, also one-half cup white wine, ~ 


- if desired. When meat is tender, pour off and strain stock. 
Melt and brown one rounding tablespoon butter, add two 
Slightly rounding tablespoons flour and brown. Then add 
gradually one pint strained stock. Let cook smoothly, add 


‘ 


' one-half teaspoon Kitchen Bouquet, pour over meat in Cas- ~ 


serole. Let heat well together and serve from Casserole. 
BRAISED BEEF TONGUE. 


n Sift together one teaspoon pepper, two tablespoons sugar 
- and one-fourth cup salt, rub over a three-pound fresh beef 


tongue, and let stand in large Casserole in refrigerator for ~ 
twenty-four hours. Then soak one-half hour in cold water) 


-to cover. Put to cook in the Casserole in boiling water. Let 


‘broth should be well reduced; add half a cup of thick cream, | 


letting the peas settle to the bottom of the dish and draw-  ~ 
ing the sweetbreads and mushrooms above them. This dish ~ 
‘may be served, after cooking, in individual ramequins, those — 
of oval shape being well adopted to this service. The peas ~ 


" Cut two Ox Tails each into two or three pieces and put ~ 
into large Casserole. Into the frying-pan put three slices — 
- bacon and fry out. Add one onion, sliced, one level tea= ~ 


. our. Baiite six or eight mushrooms caps in butter and add a 


simmer about two hours, then take from water, remove the ~~ 


skin and return to water to finish cooking. Add one table- 
spoon salt, one-half teaspoon pepper, one slice onion, one 
stalk celery, three cloves, more water if requiréd to cover, 


and cook until tender. If to be served hot, serve with To- — 


mato Sauce, Sauce Piquante or Brown Sauce, made from 
_ stock in which Tongue was cooked, If to serve cold, let N 
- @ool in the stock in which cooked. - Delicious when served 
- cold. If preferred, omit the curing process, and after wash- © 


"ing tongue well in cold water, put to cook in large Casserole 


in boiling water, with seasonings, and- cook slowly for twc 
hours, or more until tender. 


FISH AU COURT BOUILLON, 


Clean and tie in a piece of cheesecloth two pounds of \ 


cod, halibut or salmon, cut in a thick slice. Have ready in 
largest Casserole one quart of boiling water. Add one- -halt 


' eup vinegar, two or three cloves, six peppercorns, one-half ~ 


an onion, small stalk celery, slice of carrot and one scant 
level tablespoon salt. Put in fish and place on range where 
it cannot boil rapidly. Let cook slowly twenty to thirty 
minutes from time cooking begins. Remove to hot platter, ~ 
garnish with slices hard boiled eggs, or lemon and parsley. © 


Serve with sauce made from the strained bouillon in which — 
was cooked. For one pint of sauce melt two rounding 


tablespoons butter in saucepan. .Add one rounding table-= 
spoon flour. Blend well and add two cups of bouillon, 


slowly stirring constantly to cook thoroughly and smoothly, — 
Add more seasoning if required. A tablespoon of tomato ~~ 
catsup, or one-half teaspoon of Worcestershire Sauce might | 
be added. Remove from fire. and add two eggs slightly ~ 
beaten, mixing a portion of sauce with egg slightly beaten, © 
mixing a portion of sauce with egg gradually at first and © 
beating well together before adding entire egg to insure © 
smoothness and delicacy. Keep sauce hot, if necessary, ~ 


over hot water, and _ covered. Finely chopped parsley — 


sprinkled over top of fish in serving is an attractive addi- ~ 


tion, Will serve eight persons. 
CORN CHOWDER. 
Cut a two-inch cube of salt pork into small bits aha try 


out. Add one.onion sliced, cook few minutes but do not™ 
brown. Strain fat into large Casserole. Parboil a scant — 


quart of dried or sliced potatoes in boiling- water, just to ~ 


cover, about five minutes. Drain and add potatoes to fat in | 


Casserole. Then add two cups of boiling water and cook 
until potatoes are nearly done. Add one can corn and one 


quart scalded milk. Heat to boiling point. Season to taste 


eight persons. 


' For Connecticut Chowder put two pounds fresh codfish oe 
| ,large Pmancrate, cut in small pieces free from skin and bone, fe 


4 


with salt and pepper. Add two rounding tablespoons butter ~ 
and -three or four broken crackers. Serve from the Cas- 13 
serole at table with very crisp crackers. This will serve ~ 


ow th half Se bay fear: and Faas or thie 7 


with cold water. 


half fine cracker crumbs. Serve from Casserole. Will serve 
eight persons. SOTRE Poet hee 


PORK SPARERIBS WITH CABBAGE. | = <a: 


Have two pounds of spareribs (one side of ribs cut in 
two to make short lengths of ribs. Trim neatly, roll, putin © 
boiling water in large Casserole and simmer for an hour, 
adding salt and pepper when half cooked. Then remove 
from Casserole and put into hot oven to brown slightly. 
Cut one medium head of cabbage into eighths leaving the — 
' heart attached to hold in shape. Cook for twenty minutes — 
in large kettle of boiling salted water. Do not cover, but — 
turn cabbage once. Cabbage should not be entirely done 
for this first process in the cooking. Have ready one scant ~ 
quart of potatoes cut in pieces about the size of an English — 
walnut. Put potatoes in bottom of Casserole, arrange cab- — 
 bage on top and cook in water in- which ribs were cooked. 
Add more seasoning, if required. Baste the ribs in oven with 
water in which cabbage was cooked. When potatoes are 
nearly done (will take about twenty minutes to cook) cut 
ribs apart ready to serve, lay in Casserole over cabbage, 
cover, and let all heat together before sending. to table. 
-$erve from Casserole. This has been pronounced a Betie 
_ dish for epicures of pork and cabbage. 


AU GRATIN DISHES, ved IS Se 


- Au gratin dishes are exceedingly popular, ae aeservedty 
$0. Potatoes, cauliflower, egg plant, cabbage, macaroni, — 
;esiery, ; rice, brussels sprouts, hominy, tomatoes, | oysters, " 
- shrimps, fish, and asparagus vie with each other as Sat ORES 
os ites in this repertory of dishes, 


Au Gratin Dish. 


To become an adept in serving Au Gratin dishes, ‘it the 
principles in making. one perfect dish are understood, the 
‘ong list of au gratins becomes a simple matter of applying 
rules _and proportions. Au gratin dishes are practically 
modifications of escalloped dishes. Raw materials are 
/200ked until done, then combined in layers in Casserole. 


a py, 


portion, if cheese be desired, is put between layers of cooked — 
materials, buttered bread crumbs to be delicately browned 
as a finish on top of the Gish. This is the Au Gratin dee 
ig a nutshell. rn ; 


POTATOES AU GRATIN, 


Make a cream sauce from one rounding tahleapopne ‘eacl 
putter and flour, one teaspoon. salt, one-eighth teaspoo 
white pepper, and one pint milk. Have prepared one cu 
buttered bread crambs, and three-fourths cup chopped 
cheese. Have ready one quart sliced or dried cold-boile 
potatoes. Butter Casserole. Dispose of layer of potatoes in 
bottom of dish, add cream sauce, sprinkle with cheese; cor 
tinue layers until potatoes are used, having cream sauce 
Over this place buttered crumbs with chees 


begins to bubble through the crumbs and Since? are 
cately browned. . i 


~ é 


GENERAL RULES FOR AU GRATIN DISHES. ge 


to be covered. For number of small 
larger measure proportionately would be - fequirede With 
ee rice, macaroni, hominy and Dee foods foohieie 


allowing the rounding tablespoon of flour to one cup mi 
or other liquid. Any of three vegetables, cabbage, caul 
eae wer or brussels sprouts au gratin are delicious. 


CABBAGE AU GRATIN. : 


} Cook: cabbage, in. boiling salted water, uncoverad ain 

tender. Drain well. Make Cream Sauce. Have cheese and 
-crunibs ready and follow directions for combining cabbag 
with eaayag cheese, and Cone as in PISReae potato 


s WE AS Pier aS e PR fogs 4 iy iy es! Be EN 4 ‘ yrs: yo he 
Rug MP TE VLE Fae ys ARR) eae faa Ae 
Pine Mathai ty H Se 
; th Ax 


empting form. 


BLANQUETTE OF VEAL, 


¥ 


Casserole three cups diced or thinly sliced cold roast veal. 


“Tobasco Sauce. Cover and let simmer about ten minutes. 


Just before removing from fire add one teaspoon lemon 


CASSEROLE DISHES, ON Sa 


‘gratin. Left-over baked or boiled fish arranged in layers in 
same manner and ‘Fish Au Gratin” could be served in ’ 


Add sauce, one teaspoon salt, few grains mace, few drops — 


_ Make a sauce from two rounding tablespoons each of — 
butter and flour, and one pint stock or milk. Put into) 


‘juice. Serve from Casserole at table in little Cocottes with ~ 
“triangles toast on top sprinkled over with finely chopped ~ 


parsley. 
? : BOSTON BAKED BEANS, 


' Soak one pint of beans in cold water over night. In the — 
morning, cover with fresh cold water and let come slowly to 


boiling point. Drain, and put into Pudding Dish or Casse- 
‘role. Mix together one rounding teaspoon salt, one-half 


“teaspoon pepper, one teaspoon mustard and stir into the 


-beans. Add one-half cup molasses, put one small onion at 


“bottom of dish, and add hot water to cover beans. Place’ ~ 
“one-fourth pound of salt pork, scored, into center of beans, 


“cover, and let bake slowly from six to eight hours. Add 


“more water as required. This quantity will serve family of ~~ 


‘four or five persons for two meals. Beans are as good re- 
Theated, with little water added, if needed, in smaller Casse- 
ole or in little Custard Cups as when baked on first day. 
f beans are not sufficiently browned to taste, remove cover 
nd brown few minutes before serving. 


e BEANS, BOSTON BAKED, REHEATED WITH BACON, 
iy Have ready as many rounds of toast as individuals to 


- 


ee tablespoonfuls of boiling water, cover the dish 


bmeantime, roll strips of thin bacon (one for each service) 
nto a compact shape, pass a wooden toothpick through each 
‘to hold it in shape, put all in a frying basket, and let cook 
iin deep fat about two minutes or until crisp; drain care- 
‘fully. Dip the edges of the slices of toast in boiling water, 
salted, and dispose on a hot dish; spread each slice with but- 
er, dispose the.beans on the slices, and a roll of bacon on 


: . % Me \ . 
EGGS BAKED 


_ Butter Casserole, break as many eggs as will be needed 
nto a saucer, one by one, and if found good slip each into 
he baking-dish. No broken yolk must be allowed nor must 
they crowd so as to risk breaking the yolk after put in, 
Put a small piece of butter on each and sprinkle with pep- 
per and salt. Set into a well-heated oven, and bake till the 
whites are set. If the oven is rightly heated, it will take 
Hut a few minutes and the cooking will be far more delicate 
han fried eggs. 


é 
VEGETABLES SERVED A LA CASSEROLE. 


Whe emergency closet in every well regulated house- 
fold has a choice selection of canned goods from which to 
upply variety in vegetables when the fresh goods are not. 
ailable, or easily. obtained. If vegetables are to be served 
Sauces, the sauces may be made first in the saucepan, 
en put into Casserole, vegetables added and allowed to 
at through thoroughly, and then served at table from the 
Sserole. Peas drained and added to cream sauce, string 


Tomatoes well drained, if disposed in Casserole in two. 
rs, buttered crumbs between with sprinkling of chopped 
Se and crumbs on top delicately browned will find favor 


= lovers of vegetables attractively served a la Casserole. i 


_ potatoes with a French cutter, washed in cold water, an 
dried in a cloth. Turn the balls into the hot fat, and add 2 


“forty minutes. Serve from the dish. Balls cut from tariine a 
carrots, and Jerusalem artichokes, as also pieces of celery, 
an inch and a half in length, may be cooked in the same 


Clean, pare and cut in slices across grain three or four 
sweet potatoes. Put into Casserole or Pudding Dish, add on 

— teaspoon salt, and hot water just to cover. Cook for ten 
=fitteen— minutes, and drain off water. Put 


the sugar one cup of water, boiling hot, in which potatc 
were cooked, and let simmer until free from lumps. 
caramel. Blend one level teaspoon flour into two roundi 
tablespoons butter, add to syrup and stir while cooking 
- gmoothly. Add the caramel sauce to potatoes in Casserole, 
~ cover, set in moderate oven and let cook until potatoes are 
tender and half candied. Just before serving, remove ¢ cove 
and let brown over top. 


COOKING OF FRUIT IN CASSEROLE, 


That “vexed problem” of cooking fruits fresh or d ied 
so that they may retain color, shape and flavor is sat 
factorily solved by the Casserole. Many fruits are ricl 

. and better for being cooked in the oven, instead of stewed 
on top of the range. This is especially true -of apricots, 
prunes, and apples. The dried fruits may be soaked in the 
dish in which they are to be cooked, saving time and labo 

- In cooking acid fruits no utensil or tin should be used fo 
this purpose. Having once cooked rhubarb or cranberrie 
in Gasserole and recognizing their superior flavor thereby, no | 
one could ever be persuaded thereafter to (cook Fe ‘ 

_ other acid fruits in any other way. 


ORAN BERRIES > 


thirty to forty minutes. Keep covered and set "antie 

jelly. Better if not served on the day that they a 
cooked. Cranberries cooked by this simple process are 
served in color and shape. The skins are delicately tenc 
and the flavor much richer than if stewed on SOD: of 


APPLES BAKED IN CASSEROLE, 


Pare, core, and cut in perro vet: firm Sse 
: Casserole Dish almost to brim. Sprinkle over sugar ace : 
ing to taste and acidity of apples. If _liked, add grated; 


cover. Cover and let bake slowly until syrup is riel 
eine... The long, slow baking insures a rich flavor. | 
may in process of baking need to be basted, i: 
or twice or to have paper lining in cover. Will 
upon apple and desired result. 


; _ STEWED RHUBARB, - 


equal weight of sugar. Cook in oven, covered, or 
range without stirring, until tender. a epee 


STEWED FIGS, 


Clean and cut large figs into three or four ieee 
Fill Casserole half full. Cover with cold water. 

for two or three hours to soak. . Place heavy pap 
Casserole, lining the cover as suggested for excell 
sults in stewing and braising. Cover and place in 
oven, or on oe of range, so allow is ipsegstee very sl 


all together for abs 
pour hot vinegar o 


; n oven about two or three hour 
novel and delicious relish to serve with cold meats. 
ss FO COOK DRIED FRUITS. __ : 

iat ‘ash dried fruits as prunes, apricots or apples thorough- 

a . Let soak several hours or over night in cold water in 

Casserole in which to be cooked. Put on range where they 

will begin to cook slowly, and keep them cooking slowly 

until almost done, Then add sugar to _taste and finis 


bleed 


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